Butternut Squash Ravioli Recipe | olivemagazine
Learn how to make the silkiest, smoothest pasta at home, with our step-by-step tips. Fill your ravioli with squash, ricotta, brown butter and sage.
Ingredients
- 400g, peeled and cut into 4cm pieces butternut squash
- 3 cloves, skin on garlic
- 1 tbsp olive oil
- 100g ricotta
- ½, juiced lemon
- a good grating nutmeg
- 200g butter
- 8 sage leaves
- (or veggie alternative) finely grated, to serve parmesan
- 300g, plus extra for dusting '00' flour
- 2 eggs
- 4 (freeze the whites for meringues, if you like) egg yolks
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