Butternut Squash with Pine Nut and Sage Ravioli

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Butternut Squash with Pine Nut and Sage Ravioli

Butternut Squash with Pine Nut and Sage Ravioli just tastes of autumn. Making your own ravioli isn't as hard as you think.

Prep Time25

Cook Time45

Total Time1 10

Course: Dinner, Main Course

Cuisine: Italian

Diet: Vegetarian

Keyword: butter, butternut squash, pasta, pine nut, sage

Servings: people

Calories: 611.74kcal

Ingredients

1 butternut squash
0.5 white onion
150 grams pine-nuts
8 leaves fresh sage
100 grams parmesan
Salt and pepper to season
150 grams pasta dough

Metric - US Customary

Instructions

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.
Take your dough and, either using a pasta machine or a rolling pin, roll a long thin sheet of pasta. You’ll know it's the correct thickness when you can see your hand through the sheet – this will be the thinnest setting on your pasta machine.
Cut the pasta sheet in half and lay both strips next to each other and very slightly wet the edges of the strip of pasta with a pastry brush or by hand if need be.
Spoon the butternut squash filling in a line leaving about 2 inches, or 5cm, between each teaspoon. (Depending on how thick your sheet is you may be able to do two rows).
Place the other strip directly on top of the other and gently press on the dough around the filling to remove any excess air. (This is to stop the ravioli exploding while it cooks!)
With slightly wet hands, press to make sure the dough is firmly sealed. Then, using a sharp knife or a ravioli cutter, cut out each individual ravioli. Place these on to a baking sheet lightly dusted with semolina and repeat until you've used up all of the pasta dough and filling.
Once you're ready to cook, bring a pan of water to the boil. Add a little salt and olive oil before adding the ravioli to the pan.
The ravioli will cook in 5-8 minutes. You will know it's done when it starts to float.
Serve with your chosen sauce and some extra sage and pine nuts.

Notes

A good tip is that they will begin to float when they are done!

Nutrition