Roasted Butternut Squash Ravioli

I serve this delicious homemade ravioli with a rich sage and garlic butter sauce. It’s a heavenly combination, but definitely one to enjoy in moderation!

Homemade ravioli is so versatile because you can make pretty much any filling you like and adjust it to your taste. I’ve been making this tried-and-tested combination for years and it never fails to disappoint. This uses a simple but tasty vegetarian filling, but if you’re a meat-eater, try it with crispy smoked pancetta too.

The method is a little fiddly and takes a little extra time, but it’s so worth the effort!


  • butternut squash
  • 1 batch of  fresh egg pasta dough (recipe in recipes/skills section of my blog)
  • walnut halves
  • olive oil
  • garlic
  • sea salt and black pepper
  • fresh rosemary
  • fresh sage
  • salted butter
  • parmesan


For the Filling:

1. Peel the squash and roughly chop into small squares.
2. Toss the squash, a few sprigs of rosemary, and a few whole garlic cloves (unpeeled) in a good drizzle of olive, then scatter over a large roasting tin. Season generously with salt and pepper. TIP: give the garlic cloves a good bash or crush with the blade of a knife to release the flavour and aromas.
3. Roast at 200°C / 180°C (fan) for 30-40 minutes, turning half way through cooking, until the squash is soft and caramelised.
4. Tip to roasted squash into a mixing bowl, discarding the rosemary and garlic. Add a handful of finely chopped walnuts, 20 g of grated parmesan and a drizzle of extra virgin olive oil, then mash it all up together with a fork to form a rough paste.
5. Keep cling filmed in the fridge until ready to use.

For the Pasta:

1. Roll the pasta dough out to the thinnest setting on your pasta machine or as thing as you can possibly roll it by hand.
2. To assemble, simply lay out one sheet of pasta on a floured work surface and place a heaped teaspoon of filling at intervals along the length of the dough, and flatten out slightly, lightly pushing down any sharp bits of walnut. This prevents them piercing through the top layer of pasta later. TIP: Use a cookie cutter to test the size, this means you can see how far apart to place the filling piles.IMG_5087.JPG
3. Use your finger to run a little cold water around the edge of each of the piles of filling. This makes the dough sticky and creates a tight seal when the top layer is placed on top.
4. Lay the second sheet of pasta over the top and press down tightly, working the air bubbles out of the seal. TIP: make sure all the air bubbles have been pushed out and a tight seal is created to ensure they don’t burst on cooking.img_5086img_5085
5. Use a cookie cutter, or a fluted pasty/pasta cutter to cut out the individual pieces of ravioli.img_5088
6. Discard any spares pasta as it cannot be re-rolled.
7. Allow the ravioli to partially dry on a floured tray, and store cling filmed in the fridge if not using immediately. TIP: I always allow them to rest in the fridge for an hour or so to allow the gluten to relax. This gives a better cooked texture.
8. Cook the ravioli in a large pan of salted boiling water for approximately 4 minutes before draining through a colander. They generally float to top when they’re done but it’s always best to taste a little bit to check, especially as the pasta bay be a different thickness to mine. TIP: Always serve immediately to prevent them sticking together in the colander.img_5089img_5090

For the Sauce:

Simply melt a large knob of butter in a frying pan over a medium heat (approx. 30 g). Add a  whole garlic clove (unpeeled and crushed as above) and about 10 sage leaves. Cook gently until the butter is golden brown and the sage is crispy. Serve immediately drizzled over the hot pasta with some freshly ground black pepper and a sprinkling of parmesan!





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