You know you’ve joined the big boys when you start knocking up your own ravioli.
Any person with a kitchen and some motor function can fry an egg, but not nearly as many will even try to make their own ravioli at home.
Don’t be afraid – making ravioli isn’t actually that difficult. With a little bit of time, some fresh pasta dough and not even that much patience, you can be tucking into your very own ravioli, safe in the fug of smugness that you made it with your own two hands.
Before we get started on banging up some properly impressive butternut squash ravioli, I need to get something off my chest.
Old-school British school dinners have a lot to answer for, not least for their crimes against ravioli.
Ravioli day at school was every child’s (OK, my) worst nightmare: soggy piles of overcooked pasta concealing mounds of unidentifiable filling that tasted vaguely of vomit and sadness. Worse still, as you tried to pierce them with your fork they used to squirt jets of lukewarm cooking water, mixed with filling all over your plate.
Honestly, in a roster of meals that were always pretty unappetising, ravioli day was the worst, the lowest of the low.
The nickname “pillows of sick” we gave them at school says it all.
I say all this to explain why well into my early twenties I had a horrific aversion to ravioli and still called them pillows of sick to anyone who’d listen. Cut a long story short, that all changed when I went to Italy and actually had ravioli that hadn’t been massacred by some sadistic dinner lady.
I’ve been low-key obsessed ever since: making and eating ravioli as often as possible, trying all kinds of fillings, flavours and sauces. This is my very favourite – butternut squash ravioli with sage brown butter – the warm heat and sweetness of the filling of the ravioli offset by the understated sauce.
You should also read: How to Make Pasta – a Step by Step Guide
Practical Tips for Making Roasted Squash Ravioli
What Kind of Sauce Should You Serve Your Butternut Squash Ravioli With?
I’ve included a simple brown butter and sage sauce here. You can change this if you want but this ravioli needs a relatively simple sauce as you don’t want a sauce that overpowers the flavours of the ravioli itself.
Why Roast a Whole Butternut Squash?
You’ll see in the recipe that I’ve included a whole butternut squash, but only use ⅓ of it for the filling.
This is because it’s a bit of a pain preparing squash and if you’re going to do some, you might as well use up the squash and have some delicious roasted squash that you’re able to use as you please in other dishes. It makes a very tasty risotto too #justsaying.
Can I Make Ravioli without a Pasta Machine?
Yes, you just need a heavy duty rolling pin and to be patient with the rolling process. Ensure your surface and rolling pin are lightly floured at all times and keep rotating and rolling the pasta until you reach the desired thickness.
How to Cook Butternut Squash Ravioli
Simply bring a large pot of water to the boil, add salt and then add the ravioli. Cook for 1-2 minutes, until they rise to the surface and remove with a slotted spoon.
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