Squash Ravioli

by Barry Lewis


1/2 butternut squash, cubed

1tsp nutmeg

salt, pepper & olive oil

3 eggs

300g ’00’ flour

handful spinach

3tbsp ricotta

1tbsp pine nuts, toasted

rocket salad to serve

5 chestnut mushrooms

parmesan to grate over the top


How to make gorgeous homemade butternut squash ravioli stuffed alongside spinach and ricotta – super good!

Make the pasta by mixing together on a clean surface the 3 eggs and flour, bring the flour into the flour and knead well to combine until you have a smooth dough. Wrap the dough in cling film and place in the fridge for 30 mins.

Meanwhile slice the squash into cubes and place on a baking tray, coat in olive oil, nutmeg, salt and pepper then roast / bake in the oven until charred, roughly 30 minutes at gas mark 5 (or equivalent see cooking conversion charts)

Toast the pine nuts in a pan with no oil for a minute or two stirring frequently until charred then put to one side, add the spinach to the warm pan and wilt for a few minutes again putting to one side. Add oil to the pan and fry up the mushrooms if you wish to serve alongside.

Whizz up the pine nuts, spinach and squash until smooth then mix in the ricotta – tweak to taste.

Roll out the pasta into sheets using your pasta machine starting at the widest setting down to a narrow one. If you do not have a pasta machine roll out the dough as thin as you can, keep it well floured and work with small batches of the dough at a time.

Using a cookie cutter cut out small circles and spoon a teaspoon of the filling into the middle of a pasta circle, wet the outer edge with your finger and place a second pasta circle on top. Crimp the edges of the pasta with a circle cutter to seal, repeat with all the pasta circles.

Bring a pan of water to a steady simmer and add the ravioli and cook for 5 minutes or until well softened.

Serve alongside rocket, the mushrooms and with a good drizzle of oil, grind of pepper and grating of parmesan on the ravioli – gorgeous!