Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Roasted Butternut Squash Ravioli

Recipe by Merrilees Parker

Pin It

To be on the ball, stuff your ravioli with butternut squash which has just come into season. Merrilees' trick is to use ready-made wonton wrappers in place of pasta - clever girl.

Serves 4

Ingredients

For the ravioli

3 tbsp olive oil
1 small onion, very finely sliced
500g butternut squash or pumpkin, skinned, cleaned and finely diced
100g butter
1 tbsp crumbled amaretti biscuits
1 free-range egg
24 wanton wrappers (you can buy these from asian supermarkets)

For the butter

50g butter, softened
2 tbsp fresh sage finely shredded
1 tbsp fresh flat leaf parsley, chopped
1 tbsp chives, chopped

To serve

50g freshly grated parmesan
Maldon sea salt and freshly ground black pepper

Measurement Conversion Calculator

Method

Bring a large pan of salted water to the boil. Heat a heavy-based saucepan, add one tablespoon of the olive oil and the onions. Cook until the onions start to soften.
Next add the butter to the pan. Tip in the butternut squash/pumpkin, season with a little salt and plenty of black pepper. Cover and allow to cook for 4-6 minutes, stirring occasionally, the pumpkin should be soft but not completely falling apart.
Tip into a bowl and fold in the amaretti biscuit crumbs. Season generously with salt and freshly ground black pepper. Leave to cool slightly. Make the butter by putting the sage, parsley and chives into a bowl. Add plenty of salt and freshly ground black pepper.
To finish the ravioli whisk the egg. Place twelve of the wrapper on a board and brush with the whisked egg. Place spoonfuls of the pumpkin mixture in the centre of each wrapper then place a wrapper on top, ensuring the wrappers are pinched well together.
Lower them carefully into the boiling salted water and cook for 2-3 minutes until just heated through.
Drain the ravioli on kitchen roll and place three onto four warmed pasta dishes. Spoon the butter over the top with the Parmesan.(Spoon over the pancetta here if you are using it.)
Serve immediately.