After having a go at making my own home-made fresh pasta I had to decide what to do with it! Dad had been given a ravioli mould as a present for Christmas to go with his pasta machine so rather than making boring tagliatelle we decided to try something new – Butternut Squash with Pine Nut and Sage Ravioli!
My parents always have butternut squash in the vegetable store so I popped outside to hunt for some herbs and rummaged around in their cupboards for a few other ingredients, coming across pine-nuts and parmesan. And so the Butternut Squash with Pine Nut and Sage Ravioli was born. The great thing about this recipe is not only how cheap it is to make your own fresh pasta, but that with a few store cupboard staples you can have a fantastic, tasty dish in no time at all. You’ll never want to buy dried supermarket ravioli again.
Butternut Squash with Pine Nut and Sage Ravioli
- 1 butternut squash
- Half a white onion
- Small bag of pine-nuts
- Handful of fresh sage
- Salt and pepper to season
- The butternut squash can be boiled, or for extra flavour roasted with some olive oil in the oven for roughly 40mins at gas mark 5/6. Leave it in its skin but cut it in half to expose half of the flesh.
- If you boil the squash it will only take 10-15mins. (This certainly saves time but roasted tastes better!)
- At the same time fry off the onions (finely chopped) in a small pan, then toast three quarters of the pine nuts.
- Once the squash is done remove from its skin and mash. Finely chop the sage and mix in along with the onions and pine nuts. Grate in about 4 tbsp of Parmesan and season to taste.
- This is the basic filling for your pasta.
- If using a ravioli mould, lay your first sheet onto the mould and press into the dimples.
- Fill each dimple with a teaspoon of filling. Make sure there are no air bubbles caught underneath the filling.
- Lay a final layer of pasta on top and roll over with a rolling pin to seal the parcels.
- These will only take 4 mins to cook.
A good tip is that they will begin to float when they are done!
We served this with a basic cheese sauce which had some of the squash mixture stirred in, the remainder of the toasted pine nuts on top and a rather yummy glass of Prosecco. We received compliments from everyone! I hope you enjoy this Butternut Squash with Pine Nut and Sage Ravioli as much as we did.