Butternut Squash Ravioli

Prep Time: 1 hour

Total Cook Time: 50 minutes

Servings: 2 servings 



  • 1 ¼ cup of flour + some extra flour that will help with the kneading process
  • 2 eggs


  • 1 oz of butter
  • ¼ tsp of sea salt
  • 1 tsp of thyme


  1. Add the squash to a baking tray and drizzle with extra virgin olive oil
  2. Season with salt, black pepper, rosemary and granulated garlic
  3. Cook  for 40 minutes in a preheated oven, set to 375F
  4.  When ready - add to a blender and add in the mascarpone
  5. Blitz until smooth and set aside
  6. To prepare the dough: Add the flour and eggs to a food processor and blitz until it all comes together
  7. Flour your surface and knead the dough for about 5 minutes
  8. Cover with cling film and let it stay in the fridge for about 30 minutes
  9. When ready - take it out and cut in half
  10. Using a rolling pin, on a floured surface, roll the two halves into thin layers
  11. Using a ravioli set, cover it with the first slice
  12. Place filling in each slot and cover with the other flat pasta sheet
  13. Cut and seal the ravioli with a fork on all sides
  14. Cook them in boiling water for about 2 minutes and drain
  15. In a hot pan, add butter, salt and thyme
  16. As soon as the butter melts, add in the cooked ravioli and cook for a minute
  17. Serve with the sauce, and sprinkle with pine nuts and fresh parsley

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