Summer 2024

Butternut Squash Ravioli

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Serving: 2 people

Prep Time: 25 minutes, plus resting

Cook Time: 45 minutes

Butternut Squash and Hazelnut Ravioli


New Maldon Sea Salt Flakes packaging green SEA SALT FLAKES 250g

300g butternut squash

3 large eggs

300g OO pasta flour

50g ricotta

25g freshly grated nutmeg

1 tsp of nutmeg

100g unsalted butter

Handful of sage leaves

Maldon Sea Salt flakes

20g toasted hazelnuts, roughly chopped


Introducing a delightful homemade butternut squash ravioli recipe that marries the sweet, nutty flavours of butternut squash with the rich, flaky goodness of Maldon Sea Salt flakes. This exquisite dish is elevated by a luscious brown butter sage sauce that compliments the creamy filling perfectly. The butternut squash filling, seasoned with salt and pepper, creates a smooth and and flavourful centre for the ravioli. We used a potato masher to puree the ingredients, but you can also use a food processor for a faster result!

Here are a few points that you need to remember when making a homemade butternut squash ravioli…

  • When roasting your squash, make sure to drizzle generously with olive oil and cook until beautifully tender. You then blend with a selection of creamy cheeses, a pinch of Maldon Sea Salt, pepper and a generous helping of nutmeg.
  • When rolling out the pasta dough using a machine, always start at the widest setting and gradually making it thinner. Lay the dough on a flat surface, placing spoonful’s of the delicious filling evenly apart, and cover with another sheet of dough. Use a ravioli cutter to assemble the ravioli, ensuring each piece is well-sealed to prevent leakage during cooking. If you don’t have a ravioli cutter, you can use a glass instead to cut out equal-sized circles. Take your filling and place into the centre of each cut-out circle, making sure there is space around the edge to close the ravioli by crimping. To save time, you can prepare the dough and filling in advance, storing them in plastic wrap in the refrigerator.
  • Cooking the ravioli is a breeze and takes around 3-4 minutes in boiling water, or until they float to the top. The addition of a brown butter sage sauce elevates the pasta dish further! Made up of melted butter and fresh sage leaves, cook until the butter turns a golden brown colour, emitting a nutty aroma. Transfer the ravioli tot he brown butter sauce, soaking up the rich flavours.
  • This homemade butternut squash ravioli recipe, infused with the distinctive taste of Maldon Sea Salt, is sure to impress with its balance of textures and flavours, making it a perfect choice for a special dinner or a cosy night in.

How to make butternut squash?

  1. Begin by roasting the butternut squash.
  2. Preheat the oven to 180c then place the peeled and roughly chopped butternut squash onto a roasting tray or baking sheets.
  3. Drizzle with a little oil, cover with tin foil and then roast for 30 minutes until soft and tender, and a knife can be inserted easily. Set aside to cool.
  4. Once the butternut squash is cooled, place it into a bowl and use a potato masher or ricer to puree it.
  5. Then to the pureed squash add the ricotta, parmesan, a pinch of Maldon Sea Salt, cracked black pepper and a grating of nutmeg. Set aside.

How to make ravioli pasta?

  1. While the butternut squash is roasting, make your pasta. Tip the OO pasta flour onto a clean work surface and form a circle with it.
  2. Then in the middle make a clear well so you are left with a ring of flour. Crack the 3 eggs into the middle. Then use a fork to break the yolks and gently whisk the eggs together so they are beaten.
  3. Once beaten, use the fork to slowly flick in little bits of flour onto the eggs, and continue to whisk them in. Keep doing this while it thickens, and when it becomes too thick discard the fork and use your hands to knead the flour and eggs. Continue to knead for 5 minutes until you have a smooth dough.
  4. Wrap it in clingfilm and then rest it in the fridge for 30 minutes.
  5. Once the dough has rested it is time to roll and shape the ravioli. Start with a smaller piece of pasta dough and flatten it out, then roll it through the widest setting of the pasta machine. Go through the widest setting again, and then continue to go down the settings until you have the thinnest pasta sheets – you should be able to see your hand through it when held to the light! Dust a tray with a little semolina and lay your pasta sheets on here to stop then sticking, whilst you continue with the rest.
  6. When you have all your pasta sheets ready, you can shape the ravioli. Place one sheet of pasta on the work surface and use a teaspoon amount of the butternut squash filling to dot along the sheet, keeping a 3cm gap between each. Wet your finger in a small bowl of water and run this around the edge of the filling, then place a second sheet of pasta over the top and gently seal the two together – making sure there aren’t any large air pockets. Then use a cutter to stamp each ravioli out and set aside on a semolina lined tray while you do the remaining.

How to make pasta without a machine?

If you don’t have a pasta maker or machine, you can you use a rolling pin and a chef’s knife!

  1. Lightly dust your surface with flour.
  2. Once your dough has been in the fridge for 30 minutes, cut the dough in half.
  3. Roll out one half the dough with a rolling pin into a rectangle around 16 inches and 8 inches wide. Make sure to continue to roll and stretch gently with your hands until the dough is as thin as you can make it.
  4. Repeat the process for the second half of the dough.
  5. Choose one sheet from the two, and begin spooning the butternut squash filling onto the pasta sheet, leaving around 1 inch between each ball of filling.
  6. With a brush, gently brush water between the balls of fillings and around the outside of the sheet so that the other sheet of pasta will stick to it.
  7. Lay the second sheet of pasta on top, pressing down gently between the filling mounds to seal the sheets together and remove any air pockets.
  8. Cut the ravioli into rectangles using a ravioli cutter or sharp knife. Make sure to press any edges down again to ensure they’re sealed.

How to cook ravioli?

  1. Place a large pan of salted water on to boil.
  2. Place the ravioli in to boil, they should only take a couple of minutes. You know they are ready when they float to the surface.

How to serve butternut squash ravioli?

  1. In a large sauté pan, add the butter and allow it to melt, when foaming add the sage leaves and let them bubble in the butter. Then add the hazelnuts and swirl them in.
  2. As soon as your ravioli are cooked, lift them from the pan with a slotted spoon or spider and place them directly into the butter pan.
  3. Toss them through the butter and serve immediately, with a good grating of parmesan cheese.

What goes well with butternut squash ravioli?

Butternut squash ravioli pairs wonderfully with a variety of side dishes and accompaniments that compliment it’s sweet and savoury flavours.

Radicchio salad


A fresh, crispy salad can balance the richness of the ravioli. Consider a delicious radicchio salad with shaved parmesan and toasted pine nuts. The peppery radicchio and the acidity of the dressing provides a delicious contrast to the sweet squash filling.


A warm, crust bread can be perfect for sopping up any leftover brown butter sage sauce. garlic bread or focaccia with rosemary and sea salt can also be a flavourful addition.

Bowl of brussel sprouts with bacon


Roasted or sauteed vegetables make a great side dish. Brussels sprouts, asparagus, or green beans with a touch of olive oil and Maldon Sea Salt can add a delightful crunch and vibrancy to your meal.

These pairings can enhance the flavours of your butternut squash ravioli, creating a well-rounded and satisfying dining experience.

Can you freeze fresh pasta?

Yes, you can freeze fresh pasta, and it’s a great way to preserve it for later use! Here’s a detailed guide on how to freeze freshly cooked pasta effectively.

  1. Cook the pasta al dente, as it will continue to cook slightly when reheated. Drain the pasta and let it cool completely.
  2. Toss the cooled pasta with a small amount of olive oil to prevent sticking.
  3. Divide the pasta into portions and place them in airtight containers or freezer bags. Remove as much air as possible from the bags.
  4. Label the containers or bags with the date and freeze up to 2 months.
  5. Reheat the pasta by dropping the frozen pasta directly into boiling water for 1-2 minutes.

Freezing fresh pasta is an excellent way to save time and reduce waste, ensuring you always have a quick and delicious meal option on hand!

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