|Serves: 6 people
|Recipe course: Main meal
|Total time (min.): 125
For the Pasta
280g ‘00’ flour
2 whole eggs
3 egg yolks
Semolina, for dusting
For the Filling
1 butternut squash
3 tbsp olive oil
4 skinless chicken breast fillets
2 onions, chopped
2 cloves of garlic, crushed
1 tbsp plain flour
600ml chicken stock
190g green pesto
30g basil, picked and chopped
Quarter tsp freshly grated nutmeg
90g Parmesan, finely grated
2 tbsp milk
50g pine nuts
Handful rocket leaves, to serve
1 - Preheat your oven to 180˚C.
2 - Halve the butternut squash and rub the inside halves with 1 tbsp of olive oil. Place the halves face down on a parchment lined oven tray and roast for 50-60 minutes. Remove from the oven.Once cool enough to handle, discard the seeds and then scoop the flesh into a bowl. Mash with a fork and leave to one side to cool completely.
3 - Heat 2 tbsp olive oil in a casserole or deep sauté pan. Add the chicken breasts and brown for a few minutes on each side. Remove chicken. Add the onion and garlic to the pan, cook until soft, then stir in flour. Cook for a minute or two, then pour in chicken stock and stir until smooth. Return the chicken breasts to the pan and simmer gently until the chicken is cooked through – around 12 minutes.
4 - Shred the chicken with a fork, then stir in half of the mascarpone, pesto and chopped basil. Set aside to cool.
5 - Add the pasta ingredients to the bowl, fitted with the dough hook, and run the kitchen machine on speed 1 until the dough begins to come together. Increase to speed 2 and knead the dough for 7 minutes until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough.
6 - Rest the dough, wrapped in cling film, in the fridge for 30 minutes. Fit the lasagne roller to the low speed outlet on your machine.
7 - Unwrap the dough and roll through the widest setting (0) on speed 1. Fold the dough in half and roll again. Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking.
8 - Adjust the width setting on the roller to 1 and pass the dough through. Adjust again to 2, and repeat. Continue this way until setting 8. Cut the long pasta strips into sheets about 15cm long. Spread mashed butternut squash onto each sheet followed by a generous spoon of the chicken mixture. Roll the sheets up around the filling and carefully lift each roll into a baking dish.
9 - Mix together the remaining mascarpone and milk into a smooth sauce and pour over the top. Sprinkle with Parmesan and top with pine nuts.
10 - Bake in the preheated oven for 45 minutes until browned and bubbling. Serve scattered with rocket leaves.