Butternut Squash Ravioli by ROKU

Our butternut squash ravioli recipe gives this pasta dish an autumnal twist. Pair it with the crisp taste of ROKU Gin & tonic with fresh ginger for a taste of the changing seasons.

📝 Ingredients

• For The Pasta:
• 290 g plain flour, plus more for surface
• 1/2 tsp salt
• 4 large eggs
• For The Filling:
• 285 g butternut squash puree
• 100 g freshly grated Parmesan
• 125 g ricotta
• 1 tbsp packed brown sugar
• Salt
• Freshly ground black pepper
• For The Sauce:
• 140 g butter
• 500 g cubed butternut squash
• 200 g coarsely chopped California walnuts
• 1 small bunch rainbow or red chard
• 1 tbsp balsamic vinegar
• 4 cloves garlic, minced
• 1 tbsp snipped fresh sage
• 1/4 tsp sea salt
• Freshly ground black pepper

👨‍🍳 Instructions

1. 1Method For Pasta
2. 2If you’re looking to simplify this recipe, you can always choose to use pre-made ravioli rather than making your own pasta. We’d suggest using butternut squash ravioli.
3. 3Take a medium bowl and whisk together the flour and salt. Pour the flour mixture out onto a dry, clean surface.
4. 4Use your hands to make a well in the centre of your flour to crack the eggs into. Then take a fork and slowly whisk the flour and eggs together until a shaggy dough forms – before using your hands to knead the dough until it becomes smooth and is no longer sticky. This should take around about 5 minutes. Add flour to the surface as you go to prevent the dough from sticking. Once you’re happy with your dough, wrap it tightly in cling film and refrigerate for at least one hour.
5. 5When your chilled pasta dough is ready to roll, cut the mix into quarters. Wrap all but 1 back in cling film and place back in refrigerator.
6. 6On a lightly floured surface, roll the uncovered dough into a long rectangle about half a centimetre thick. Set your pasta maker to the widest possible setting and pass the rolled-out dough through twice. Fold the short ends of dough to meet in the centre of the rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is half a centimetre thick, then pass through pasta maker twice more.
7. 7Reduce your pasta maker’s setting by one degree and repeat the process of folding and then rolling through the machine two or three times before moving on to the next setting. Repeat this process all the way to your pasta maker’s thinnest setting. If your pasta sheet becomes too long to work with, simply cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
8. 8Method for filling
9. 9Mix together the butternut squash puree, parmesan, ricotta, and brown sugar in a large bowl. Season to taste.
10. 10Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling at 2.5cm intervals. If your pasta sheet is wide enough, make two rows of filling. Using your finger, lightly dampen the gap between each pile of filling with water. Gently lay a second piece of dough over top and press down gently between the filling to form a seal – making it as air-tight as possible.
11. 11Then take a pasta cutter or pizza wheel and slice between each pocket to make individual ravioli parcels. Repeat with your remaining dough and filling before returning to the refrigerator until ready to cook.
12. 12Method for sauce and serving
13. 13Warm a large non-stick pan over a medium heat to melt 2 tablespoons of butter. Add your squash and cook for 10 minutes while stirring occasionally. Add the walnuts and cook for a few minutes more or until the squash softens and turns golden and walnuts are toasted. Stir frequently.
14. 14Cut off the very bottom of the chard stems and make 3 lengthwise cuts in the leaves before cutting the stems and leaves into 1.5cm thick strips. Add to your warm skillet with the squash and cook until lightly wilted. But remember, the chard will continue to wilt while it stands. Season with salt and pepper to taste.
15. 15Add your remaining butter to a medium pan and cook medium-high until the butter begins to foam. Swirl your pan to stop the butter catching as it begins brown.
16. 16Once lightly browned, add in the vinegar and garlic and stir to mix. Then stir the sage, salt and a little of the remaining butter into your butternut squash mixture.
17. 17Start cooking your pasta. Add your ravioli in batches to a large pot of boiling salted water and cook until tender for about 1 1/2 minutes. Use a slotted spoon or spider to remove from the water and place directly into your sauce, before gently tossing to coat.
18. 18Serving suggestion
19. 19Serve your ravioli in a pasta bowl and top with any left-over squash mixture. Sprinkle with parmesan cheese.