Recipes
Recipes

Butternut squash ravioli

This is a simple but impressive Italian home-made main dish.

This is a simple but impressive Italian home-made main dish.

starstarstarstarstar
(4 votes)
Cooking Time

Cook: 2 Hours 30 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £1.26 per serving

Nutritional Information

Each 343g serving contains

Energy
3711kj
886kcal
44%
Fat
46.3g
High
66%
Saturates
19.2g
High
96%
Sugars
6g
Low
7%
Salt
0.6g
Low
11%
of your reference intake.
Typical energy values per 100g:
1082kj/259kcal

Ingredients

15g butter

150g butternut squash (weighed without seeds and skin), cut into 1cm cubes

1 sage leaf

2 cardamom pods, squashed

100g ricotta

200g strong plain flour

2 large eggs

1 tbsp olive oil

25g unsalted butter

15g pine nuts

3-4 sage leaves, shredded, (or 8 whole small leaves)

15g Parmesan, shaved

Ciabatta or mixed salad, to serve

Method

1
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a square of foil with butter and put the squash, sage and cardamom pods in the centre. Season lightly. Seal the edges to form a parcel, leaving room for air to circulate. Cook for 20-25 minutes. Tip into a bowl and leave to cool. Discard the cardamom and sage. Add the ricotta, then mash together.
2
Sift the flour into a bowl, make a hole in the center and drop in the eggs and oil. Mix the eggs and oil together with your fingers, then gradually work in the flour until evenly mixed to a stiff dough. Lightly flour a work surface and knead the dough for 10 minutes until it's really smooth and a bit stretchy. Wrap in cling film and leave in a cool place for 1 hour.
3
Cut the dough in two. Wrap one half in cling film and place the other on a lightly floured surface. Roll out a 18cm x 24cm rectangle to the thickness of a penny and cut out 12cm x 6cm squares. Put the squash in a piping bag with a large nozzle and pipe onto the centre of each square. Roll out the remaining dough and cut into 12 squares. Brush the edges of the topped squares with water.
4
Place an unbrushed square over the squash, then pinch the edges and seal all around to make parcels. Place on a wire rack and leave for 20-30 minutes to dry. Boil a pan of salted water, add the pasta and simmer for 3-4 minutes. For the sauce, put the butter, nuts and sage in a pan and heat gently. Cook over a low heat until the nuts start to brown. Pour over the ravioli. Serve with Parmesan and pepper.