Butternut Ravioli

This vegetarian ravioli is made using fresh pasta dough, stuffed with creamy butternut and finished with a sage butter. A truly warming treat for a cosy night in!


  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 50g butter
  • 1 clove of garlic, crushed
  • 600g butternut squash, peeled and diced
  • 60ml dry white wine
  • 1 tsp fresh thyme
  • 60g pecorino cheese
  • 250g ’00’ flour
  • 4 eggs (2 whole, 1 yolk only, 1 beaten for a wash)
  • 200g butter
  • 1 tsp fresh sage leaves


  1. Begin by making the pasta dough. Take a food processor and pulse the flour and salt together to combine. Drop in the 2 whole eggs and the one egg yolk, along with the olive oil and process again until the dough comes together.
  2. Turn the dough out onto a floured surface and knead, then wrap in cling film and set aside to rest for one hour.
  3. In the meantime, fry the onion in a little oil along with half the butter in a shallow saucepan over a medium heat for around 15 minutes until the onions have started to caramelise. Add the garlic and stir for a further minute, then remove the mixture from the pan and set to one side.
  4. Add the remaining butter to the pan along with the butternut squash and cook, uncovered, for around 10 minutes until tender. Pour in the wine along with 100ml of water and allow to simmer, stirring occasionally, until all the liquid has evaporated and the butternut is very tender. Add the thyme to the pan, along with the reserved onions and garlic, then leave to cool. Add the pecorino and stir to combine.
  5. Divide the pasta dough into six pieces and, working with a piece at a time, flatten and roll through a pasta machine. Fold in half, and repeat until the pasta dough is smooth and silky. Cut out 8cm rounds and place on a tray line with baking paper.
  6. Spoon 1tsp of the butternut filling into the centre of half of the rounds, brush the edges with eggwash, then place an empty round on top and press the edges together to seal. Continue until you have used all the dough and all the butternut mixture.
  7. To make the sage butter melt the butter in a saucepan until foaming, then add the sage and remove from the heat. Stir gently and transfer to a bowl.
  8. Cook the ravioli in batches in a large saucepan of boiling water, for around 2-4 minutes at a time. Serve in bowls, drizzled with the sage butter and some grated pecorino.

Lead image: bhofack2 via Getty images.