Fresh ravioli with roasted butternut squash, parmesan and sage butter sauce Recipe

An exquisite pasta dish made with butternust squash, complemented by a delicious butter sauce.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4/5

Les ingrédients

Pour people
  • For the pastry
  • 00 pasta flour : 454 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 10 whole
  • Semi-skimmed milk : 30 ml
  • Olive oil : 20 ml
  • For the sauce
  • Sage : 6 leaf
  • Cherry tomato(es) : 10 whole
  • Unsalted butter : 100 g
  • Dry white wine : 100 ml
  • For the filling
  • Butternut squash : 500 g
  • White button mushroom(s) : 100 g
  • Olive oil : 25 ml
  • Parmesan : 50 g
  • Shallot(s) : 1 whole
  • Pine kernel(s) : 50 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Whole egg(s) : 1 whole



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork, then add the milk and olive oil. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest at room temperature for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.

    For raviolis, roll the pasta through the machine until number 9.
    Then cut the pasta into large circles using a pastry cutter and allowing 2 circles of pasta per ravioli.


    Preheat the oven to 180'c.
    Roast the pine nuts in the oven for 5 minutes until golden brown.
    Peel the squash, cut in half and remove the seeds using a spoon. Dice finely. Peel the shallot, cut in half and then finely dice. Remove the stalk from the mushrooms and then cut into thin slices. Remove the leaves from the sage. Grate the parmesan. Set these ingredients aside.

    Heat a little olive oil in a frying pan and add the shallot. Cook for about 1 minute. Add the squash and cook with a little water for about 4 minutes. Now add the mushrooms and cook for a further 3 minutes. Remove from the heat and add the pine nuts. Season with salt and pepper to taste.


    Place the wine, 4 sage leaves and the tomatoes into a pan and reduce the wine by half. Lower the heat and start to whisk in the cold butter piece by piece until you have a smooth and glossy sauce. Season with salt and pepper. Pass the sauce through a fine sieve to remove the tomato skins and sage leaves. To finish the sauce, just before serving tear in the remaining fresh sage leaves.


    To make the ravioli, place a little of the filling mix onto a pasta circle then brush a little egg around the edges. Place another circle on the top and seal well. Place the ravioli into a pan of boiling salted water and simmer for 2 minutes.

    Serve the raviolis with the sage butter sauce and a sprinkling of grated parmesan cheese.

Chef's tip

«Vary the flavour of the ravioli by making the filling with other vegetables and herb combinations.»

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