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How To Make Butternut Ricotta Ravioli

  •  For the pasta dough:
  • 1 1/2c flour, plus extra for kneading
  • 3 extra-large eggs
  • 1tsp each thyme and parsley leaves
    For the filling:
  • 400g ready-prepared butternut, cut into small cubes and cooked
  • 50g pine nuts, toasted; extra to serve
  • 1tbs each fresh oregano, thyme and parsley, finely chopped
  • 200g ricotta cheese
  • 1/4tsp nutmeg, ground
  •  salt and milled black pepper
    For the sauce:
  • 125g butter
  • 2tbs olive oil
  • 4 sage leaves
  •  Fresh herbs to serve


For the dough: Pour flour into a bowl; make a well in the centre. Add eggs; slowly mix to form a soft dough. Add an extra egg if mixture seems dry.

Lightly flour a surface and knead dough for 10–15 minutes until smooth and elastic. Wrap in clingfilm; set aside.

For the filling: In a bowl, combine all the ingredients; season well.

Using a rolling pin or pasta maker,roll out dough until 2 mm thick (no 3 on pasta maker).

Now, using a 6–7 cm heart-shaped cutter, cut out little pasta hearts. Place a teaspoon of the butternut filling into the middle of half of the pasta hearts, leaving a gap around the edge.

Lightly brush the edges with water. Top with another pasta heart and firmly press together the edges to enclose the filling. Cover with clingfilm and chill for at least 15 minutes.

Melt the butter and oil in a pan over medium heat until the butter turns a olden nutty brown colour, add the sage and turn off the heat.

Bring a pot of water to a rolling boil and cook the ravioli for about 4 minutes or until they float to the top.

To serve: Serve hot ravioli with warm butter sauce, fresh herbs and a sprinkling of toasted pine nuts.


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