Ingredients

• Homemade gluten free pasta
• 230g Parsnips, peeled and diced
• 1 Stem of sage, with the leaves
• Salt and Pepper
• 1tsp Honey
• 1tbsp Oil
• 4-5 Garlic cloves
• 1⁄4tsp nutmeg
• 5tbsp Ricotta
• Milk (amount varies)
• 200g Pancetta chunks
• 6tbsp butter

Pasta Machine £33

Multi Blender with spice Grinder, Just £38.50

Method

1. Firstly, you should make the pasta filling so that it has time to cool. Preheat your oven to 190°C. Chop some sage leaves. Peel and dice your parsnips into small cubes. Put all of the diced parsnip into a tinfoil lined baking tray along with the oil, honey, garlic cloves, nutmeg, sage stem, salt and pepper. Toss together and roast in the oven for around 15-20 minutes or until tender. Just before they are done roasting toss through the chopped sage leaves.
2. Dispose of the sage stem and the skins of the garlic and pour the contents of the tray into a blender along with the ricotta and around 50ml of milk to begin with. Blend while gradually adding milk until you have a smooth, thick yet pipeable mixture. The amount of milk you will need can vary but you will likely need a fair amount. Try a little of the mixture and season to taste. Transfer the mixture to a piping bag and set aside.
3. Make the pasta dough following my gluten free pasta recipe. Roll out the pasta dough using a pasta machine until you can begin to see through it slightly. On my pasta machine this thickness (or should I say thinness) is level 3 out of 7, 7 being the thickest. Using a circular cookie cutter, with a diameter of around 8cm in diameter. Cut out circles in your pasta dough saving the scraps and rolling them out again to cut more circles out.
4. Fill a ramekin with some water. Pipe a small mound of your parsnip pure onto the centre of one of your pasta circles, brush water around the edge, place another circle of pasta over top and seal by pressing the edges together. Try to make sure there are no air bubbles in the pasta. Repeat this process until you have used up all of your pasta circles.
5. Place a pot of salted boiling water on the hob.
6. Brown your pancetta chunks off in a large non-stick frying pan. Remove these and add the butter to the pan and heat over medium heat. Chop some sage leaves up and add them to the butter. Carefully drop your ravioli into the boiling water to cook for 3 minutes. while these are cooking add the pancetta back to the frying pan.
7. Once the ravioli are done cooking add them to the frying pan along with a splash of pasta water, toss with the buttery sauce and cook for a further minute.
8. Serve in a pasta bowl and top with some fresh ricotta.