Homemade Butternut Squash Ravioli

Name: Homemade Butternut Squash Ravioli
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Eggs; 150g Butter; 1 Lemon; 200g Plain Flour; 70g Parmesan; 250g Ricotta; Bunch of Thyme; Bunch of Sage; 1 Butternut Squash; Salt; Black Pepper; Olive Oil

4.3

Notes

1 hr cook

No pasta machine. No fuss. Just perfectly formed butternut ravioli. Give it a go MOB.

Ben Lebus

Unlock this premium recipe

Join Premium for free today for unlimited access to all of our recipes and so much more.

Unlimited access to 3000+ recipes

Plan your meals with ease

Organise and save your favourite recipes

Serves

Eggs

Butter

Lemon

Plain Flour

Parmesan

Ricotta

Thyme

Sage

Butternut Squash

Olive Oil

Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

View Chef profile

Sorry, you need to accept cookies from Spotify to view this content.

Open privacy settings

Serves

Eggs

Butter

Lemon

Plain Flour

Parmesan

Ricotta

Thyme

Sage

Butternut Squash

Olive Oil

Unlock this premium recipe

Join Premium for free today for unlimited access to all of our recipes and so much more.

Unlimited access to 3000+ recipes

Plan your meals with ease

Organise and save your favourite recipes

Preheat oven to 180°C/356°F.

Cut your squash into cubes. Add to a baking tray with salt, pepper and olive oil. Roast for 30 minutes until soft.

When the squash is ready, add it to a bowl with grated parmesan, ricotta, chopped thyme, chopped sage leaves, the zest of a lemon, salt and pepper. Mash it all together.

Pasta Time. It is easy. So easy. You just have to have faith and be persistent. Measure out 200g of flour and pour it onto a surface. Make a well in the middle. Crack eggs into a bowl and whisk together. Pour the egg mix into the well.

Mix the egg into the flour with a fork. Once it has absorbed, dust your hands with flour and start working the dough. If it is slightly dry, add a small drop of water. It will start off quite sticky but if you keep kneading and beating it about, it will become soft and smooth.

Once smooth, wrap it in cling film and refrigerate for 20 minutes.

Once it has cooled, take the dough from the fridge. Cut it into quarters. Take 1 quarter, place it on a surface covered with flour and roll it out with a rolling pin. Roll it thin. Half the thickness of a 10p piece. It doesn’t matter if it is a bit thicker but the thinner the better.

Cut out circles with a cutter. Each quarter of the dough should give you 8 circles. You’ll need 32 circles to make 16 ravioli.

Lay out the circles. Place a little dollop of filling in the centre of 16 of them.

Run water around the edge of the filling and put another pasta circle on top. Squeeze it down around the filling. Then take a fork and press down around the edges of the ravioli so it is sealed. Done!

Heat a pan of water and season with salt. Add your ravioli. They should take 4 minutes. They are ready when they all float to the top.

In the meantime, get your sauce on. Melt butter in a pan. Add sage leaves and 12 drops of lemon juice. When the butter starts to brown, remove from the heat.

Serving time. Place ravioli on a plate. Pour the butter sauce over the top. Add the crispy sage leaves, sprinkle over some extra Parmesan and bob's your uncle! Enjoy!

Unlock this premium recipe

Join Premium for free today for unlimited access to all of our recipes and so much more.

Unlimited access to 3000+ recipes

Plan your meals with ease

Organise and save your favourite recipes

Ben Lebus

View Chef profile

Did you like this recipe?

Leave a note

Notes

(1)

Jade M.

18 days ago

Mob… I love you and this was utterly delicious. But rolling out that pasta dough with a rolling pin took FOREVER. I was cooking for about two hours! I also followed the ingredients exactly and ended up with about double the filling needed - so that’s handy for the freezer or if my arms ever recover enough to roll out another round of ravioli

Ben Lebus

View Chef profile

Hear from our customers

Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.

Caitlin P

The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!

Lucy P

Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.

Sonia M

Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.

Dylan F

Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.

Georgia W

I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.

Reine F

Essential - health is wealth and life is too short to be eating boring meals.

Jazmyn C

Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!

Tom W

Homemade Butternut Squash Ravioli

Ben Lebus

Unlock this premium recipe

Ben Lebus

Unlock this premium recipe

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

Step 8.

Step 9.

Step 10.

Step 11.

Step 12.

Step 13.

Unlock this premium recipe

Ben Lebus

Did you like this recipe?

Leave a note

Notes

(1)

Ben Lebus

Hear from our customers

Homemade Butternut Squash Ravioli

Ben Lebus

Unlock this premium recipe

Ben Lebus

Unlock this premium recipe

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Step 7.

Step 8.

Step 9.

Step 10.

Step 11.

Step 12.

Step 13.

Unlock this premium recipe

Ben Lebus

Did you like this recipe?

Leave a note

Notes (1)

Ben Lebus

Hear from our customers

Notes

(1)