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.


  • 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


  • 1.

    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. 

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Lower them carefully into the boiling salted water and cook for 2-3 minutes until just heated through.

  • 6.

    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.)

  • 7.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1150kj
  • Fat Total 52g
  • Saturated Fat 25g
  • Protein 28g
  • Carbohydrate 142g
  • Sugar 4g
  • Sodium 1443mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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