I recently had the pleasure of going on a short holiday in the Cape. What a beautiful part of our country!
We ate at numerous places around the Cape, but one that stood out for me, was a quaint establishment (newly and currently being renovated), called Agriturismo La Masseria, situated on the R44 road to Stellenbosch.
While my son enjoyed playing in the animal farm and foofie-sliding, we savored our food at this authentic, Italian, country-kitchen restaurant.
My meal was superb, and by far the superior dish to that of my companions.
The chef made a dish to include both the Butternut Ravioli with burnt Sage butter and the Spinach and Ricotta Panzerotti with freshly made tomato sauce and basil.
Below is an attempt by myself to recreate this recipe. The quantities and produce may vary from the original, but the basics should be accurate enough.
Butternut Ravioli with burnt Sage Butter and the Spinach and Ricotta Panzerotti
Ingredients:
Freshly made pasta sheets
1 handful fresh basil
1 cup Romano tomatoes
1/2 cup butter
10 fresh sage leaves
2 rounds feta cheese
1 cup cooked spinach
salt and freshly ground black pepper
1 butternut squash (cooked and mashed)
Olive oil
1 tablespoon lemon juice
Method:
Butternut Ravioli:
Combine cooked, mashed butternut with salt and pepper to taste.
Use a special cookie cutter or a scissors with a jagged edge to cut squares, about 8 x 8cm.
Ensure you have sufficient to make both the Ravioli and the Panzerotti.
Lay the pasta squares out on a floured board and spoon a tablespoon or so of butternut into the centre of each square, making sure you have sufficient squares to lay on top of them.
Brush a little water around the sides and then lay another square of pasta on top, press well to close.\
Lay the Ravioli squares out on a lined baking tray not touching one another. until ready to boil. Fresh pasta only takes about 3-4 minutes to cook.
Serve with the freshly made Burnt Sage butter.
Burnt Sage Butter:
Place about 1/2 cup butter and start to simmer, add sage leaves and brown. Add lemon juice and pour over Ravioli.
Spinach and Ricotta Panzerotti:
Place spinach and feta into a food processor and blitz on high for about 2mins until a smooth mixture has formed. Add salt and pepper to taste. Lay out sheets of the fresh pasta and use some of the squares that you had kept and lay the tablespoons of mixture on each square. Brush with water and seal edges.
Lay on the lined baking tray until ready to boil for 3-4 minutes. Serve with the tomato sauce and basil leaves.
Romano Tomato Sauce:
Make a small slit in skins of the tomatoes and place in a bowl of piping hot boiled water for a minute to make removing the skins easier.
Remove the skins and place tomatoes, black pepper, salt and a splash of olive oil into a saucepan to reduce for about 10 minutes or so. Bring to the boil and then turn down to simmer.
Enjoy!
We ate at numerous places around the Cape, but one that stood out for me, was a quaint establishment (newly and currently being renovated), called Agriturismo La Masseria, situated on the R44 road to Stellenbosch.
While my son enjoyed playing in the animal farm and foofie-sliding, we savored our food at this authentic, Italian, country-kitchen restaurant.
My meal was superb, and by far the superior dish to that of my companions.
The chef made a dish to include both the Butternut Ravioli with burnt Sage butter and the Spinach and Ricotta Panzerotti with freshly made tomato sauce and basil.
Below is an attempt by myself to recreate this recipe. The quantities and produce may vary from the original, but the basics should be accurate enough.
Butternut Ravioli with burnt Sage Butter and the Spinach and Ricotta Panzerotti
Freshly made pasta sheets
1 handful fresh basil
1 cup Romano tomatoes
1/2 cup butter
10 fresh sage leaves
2 rounds feta cheese
1 cup cooked spinach
salt and freshly ground black pepper
1 butternut squash (cooked and mashed)
Olive oil
1 tablespoon lemon juice
Method:
Butternut Ravioli:
Combine cooked, mashed butternut with salt and pepper to taste.
Use a special cookie cutter or a scissors with a jagged edge to cut squares, about 8 x 8cm.
Ensure you have sufficient to make both the Ravioli and the Panzerotti.
Lay the pasta squares out on a floured board and spoon a tablespoon or so of butternut into the centre of each square, making sure you have sufficient squares to lay on top of them.
Brush a little water around the sides and then lay another square of pasta on top, press well to close.\
Lay the Ravioli squares out on a lined baking tray not touching one another. until ready to boil. Fresh pasta only takes about 3-4 minutes to cook.
Serve with the freshly made Burnt Sage butter.
Burnt Sage Butter:
Place about 1/2 cup butter and start to simmer, add sage leaves and brown. Add lemon juice and pour over Ravioli.
Spinach and Ricotta Panzerotti:
Place spinach and feta into a food processor and blitz on high for about 2mins until a smooth mixture has formed. Add salt and pepper to taste. Lay out sheets of the fresh pasta and use some of the squares that you had kept and lay the tablespoons of mixture on each square. Brush with water and seal edges.
Lay on the lined baking tray until ready to boil for 3-4 minutes. Serve with the tomato sauce and basil leaves.
Romano Tomato Sauce:
Make a small slit in skins of the tomatoes and place in a bowl of piping hot boiled water for a minute to make removing the skins easier.
Remove the skins and place tomatoes, black pepper, salt and a splash of olive oil into a saucepan to reduce for about 10 minutes or so. Bring to the boil and then turn down to simmer.
Enjoy!
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