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Butternut Squash Ravioli Recipe — A Heartwarming Dish from Salt & Baker

As the cool autumn breeze blows in, there’s nothing quite like the comforting embrace of homemade pasta. Butternut squash ravioli is the perfect dish to celebrate the season, combining the sweet, nutty flavour of the squash with the rich, delectable taste of fresh pasta. At Salt & Baker, we believe that the kitchen is a sanctuary where flavours mingle and memories are made. This recipe for butternut squash ravioli is not only delicious but also a great way to bring friends and family together around the dinner table.

Ingredients:

For the Ravioli:

• 400g all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1/2 tsp salt
• A splash of water (if necessary)

For the Filling:

• 500g butternut squash, peeled and diced
• 50g grated Parmesan cheese
• 1 tsp nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 garlic clove, minced (optional)

For the Sage Butter Sauce:

• 100g unsalted butter
• A handful of fresh sage leaves
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. Roasting the Butternut Squash:
Begin by preheating your oven to 200°C (180°C fan). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the pieces out on a baking tray and roast for about 25-30 minutes, or until tender and caramelised. For an extra kick of flavour, you can add minced garlic during the last 10 minutes of roasting. Once done, allow the squash to cool slightly before transferring it to a mixing bowl.

2. Preparing the Filling:
Using a fork or a potato masher, mash the roasted butternut squash until smooth. Stir in the grated Parmesan cheese, nutmeg, and adjust the seasoning with salt and pepper. Set aside to cool completely.

3. Making the Pasta Dough:
On a clean work surface, form the flour into a mound and create a well in the centre. Crack the eggs into the well and sprinkle in the salt. Using a fork, gradually introduce the flour into the eggs, whisking until a dough begins to form. Knead the dough gently for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a splash of water. Wrap the dough in cling film and let it rest for at least 30 minutes.

4. Rolling Out the Dough:
After resting, divide the dough into quarters. Roll out one piece at a time on a floured surface, using a rolling pin or pasta machine, until it’s very thin (about 2mm). Ensure you keep the surface and your pasta lightly floured to prevent sticking.

5. Assembling the Ravioli:
Place small teaspoons of the filling about 5cm apart on one half of the rolled-out dough. Lightly brush the area around each dollop with water. Fold the other side of the pasta over the filling, pressing down gently to seal each ravioli. Cut the ravioli with a sharp knife or pasta cutter, ensuring the edges are well sealed to prevent them from bursting during cooking. Repeat with the remaining dough and filling.

6. Cooking the Ravioli:
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches (to avoid overcrowding) and cook for 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a plate.

7. Making the Sage Butter Sauce:
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves are crispy, about 3-5 minutes. Season with salt and pepper.

8. Serving:
Transfer the cooked ravioli to the skillet with the sage butter, gently tossing to coat the pasta evenly. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh pepper.

Conclusion

This butternut squash ravioli recipe not only showcases the beautiful flavours of the season but also provides a wonderful opportunity for a culinary experience that’s best shared. Whether you’re enjoying a quiet evening at home or hosting a festive gathering, this dish from Salt & Baker will surely delight everyone at your table. So gather your ingredients, don your apron, and embark on this delightful cooking adventure!

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