Open Ravioli With Squash & Porcini Mushrooms
This luscious lasagne recipe brings together layers of tender butternut squash, earthy mushrooms, and vibrant spinach, all brought to life by a flavorful dressing. The comforting warmth of nutmeg and the richness of Parmesan unite in a dish that is as inviting as it is delicious. With each bite, you'll savor the creamy squash, the aromatic mushrooms, and the delicate layers of lasagne, all enhanced by the umami notes of the dressing. Whether served as a cozy dinner or a special occasion meal, this recipe is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 450g butternut squash , peeled and chopped
- 25g butter
- generous grating nutmeg
- 25g vegetarian Parmesan -style cheese, coarsely grated
- 1 tbsp finely chopped dried porcini mushrooms
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 tsp soy sauce
- generous pinch saffron
- 85g chestnut mushrooms , quartered
- 1 fat garlic clove , shredded
- 100g bag baby spinach
- 4 sheets fresh lasagne , halved
- shavings of Parmesan (or vegetarian alternative), optional
Instructions
- Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
- Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
- To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn’t burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
- Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash – spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
- The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.
Cook Time
30M
Prep Time
PT40M
Yield
Serves 2
Nutrition
- Calories: 504 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.61 milligram of sodium
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