Recipe: Butternut Squash Ravioli

BUTTERNUT SQUASH RAVIOLI

Pasta is great and so readily available both dried and fresh in supermarkets. But have you ever tried making it yourself. It's not as tricky as you might think and can be great fun to get rolling with friends. This butternut squash filling makes for a fan

Ingredients

  • 250 g white pasta flour
  • 3 eggs
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 red onion
  • 2 cloves garlic
  • 1 butternut squash
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 tbsp cream cheese
  • 1 handful Parmesan, grated
  • 1 splash milk
  • 1 knob butter
  • 1 handful fresh sage
  • 1/2 handful cress to garnish
preheat the oven

Step 1

Preheat The Oven

Preheat the oven to 200°C.

make the pasta

Step 2

Make The Pasta

Mix the pasta flour, salt, oil and eggs in a bowl until it forms a dough. Knead the dough for 5 minutes before wrapping it in Clingfilm and leaving it to rest for at least 15 minutes (up to an hour is great).

cook the squash

Step 3

Cook The Squash

Peel and dice the squash into small pieces, toss in a little olive oil, salt and pepper and dump into an oven tray. Roast for 15-20 minutes until cooked through.

fry the onion & herbs

Step 4

Fry The Onion & Herbs

Dice the onion and garlic and finely chop the thyme and rosemary before frying them with a dash of oil in a saucepan with lid for 5 minutes.

combine the squash & cheese

Step 5

Combine The Squash & Cheese

Transfer the cooked squash to a bowl and mash together with the cream cheese, cooked onion mix, and Parmesan, then taste the filling for seasoning.

boil some water

Step 6

Boil Some Water

Bring a large pan of salted water to the boil.

roll out the pasta

Step 7

Roll Out The Pasta

Roll the pasta out into sheets as thin as possible either by hand on a well-floured surface or using a pasta roller if you have one. Brush the pasta with milk and spoon tsp sized dots of the filling onto the pasta.

cover with more pasta

Step 8

Cover With More Pasta

Cover with another sheet of equally thin pasta and press down around the filling to seal.

cut out the ravioli

Step 9

Cut Out The Ravioli

Cut out the ravioli using a fluted circular cutter. Note that up to this stage can be done a few hours before cooking if you want to get the preparations of a meal out of the way.

cook the pasta

Step 10

Cook The Pasta

Drop a portion or two of the ravioli into the pan at a time and boil for 3-4 minutes to cook the pasta but so that it remains al dente.

make the sage butter

Step 11

Make The Sage Butter

Melt the butter in a pan and add the finely shredded fresh sage and plenty of black pepper.

enjoy!

Step 12

Enjoy!

Scoop out the ravioli with a slotted spoon, drain and arrange on the serving plate. Drizzle with the sage butter, a little more freshly grated Parmesan and a small amount of cress to serve. Serves 4 portions.

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