Roasted Squash & Garlic Ravioli with Sage Butter

This recipe might seem fairly complicated, as it involves making your own pasta – but although a little effort is required, it's actually quite simple.

What it will do is teach you the basics of pasta making, with or without a pasta machine. By making this recipe, you'll learn that with just a small amount of elbow grease, you can accomplish a dish that will really wow whoever you're cooking for.

It's highly rewarding to make, and once you've learned how to make plant-based pasta, the world is your oyster – you can make all sorts of dishes with wild abandon!

Feel free to use any type of squash or pumpkin you like, to top the ravioli with pine nuts instead of hazelnuts, or to make a crunchy breadcrumb topping instead. And if sage isn't your thing, you can dress the ravioli with fresh basil leaves or a little fresh thyme.



For the pasta dough

150g tipo 00 flour

150g semolina flour (or more 00 flour)

2 tbsp olive oil

100-150ml lukewarm water

Extra flour, for dusting and kneading

For the squash filling

500g butternut squash or squash of choice, peeled, deseeded, and diced

6 cloves garlic, crushed in their skins

A few sprigs of thyme

2 tbsp extra virgin olive oil

Fresh nutmeg

To serve

100g vegan butter

16-20 sage leaves

Vegan Parmesan

Handful toasted hazelnuts, roughly chopped


  1. Tip the flours into a mixing bowl, and stir to combine. Make a well in the centre and add the oil and a splash of lukewarm water. Mix the flour into the water and oil, and gradually add more water, bringing the flour into the liquid until you get a shaggy dough. You might not need all the water, so go easy towards the end.
  2. Using your hands, bring the dough together into a ball, and knead on a lightly floured worktop until it becomes smooth and elastic – this should take about 10 mins. Place the dough in a floured bowl and cover with a tea towel. Set aside for at least 30 mins.
  3. Preheat the oven to 200°C/fan 180°C/Gas 4, and line a baking tray with greaseproof paper. Add the diced squash, garlic cloves and sprigs of thyme. Drizzle with the oil, season well with salt and pepper, and toss to combine.
  4. Roast for around 30 mins, stirring halfway, until cooked through, lightly golden and caramelised. Remove from the oven and allow to cool slightly.
  5. Place the squash in a bowl, and squeeze the soft cooked garlic cloves out of their skins. Lightly mash the squash and garlic together with a fork, then season with salt, pepper, and a few gratings of fresh nutmeg. Stir to combine, and set aside to cool completely.
  6. Place your rested pasta dough on a lightly floured surface, and cut it into two equal pieces. Gently squash each half into a rough rectangle. Using a pasta machine, or a rolling pin and some elbow grease, roll each sheet of dough very thinly – no thicker than 1mm – into two rectangles of pasta, each about 4-5 inches wide.
  7. Lay one sheet of pasta on your work surface, and add tablespoons of your squash mix, single-file, along the pasta, 2 inches apart. Brush a little vegan butter around the edges of your pasta sheet and between the squash, and lay the second sheet of pasta on top.
  8. Push the pasta down and around the mounds of filling, being careful not to trap any air bubbles.
  9. Using a pastry cutter or knife, cut round each piece of ravioli, and seal them using a fork, or by pressing firmly around the edges with your fingers. Place on a floured tray and cover with a tea towel. You should have about 16-20 ravioli.
  10. Bring a large pan of well-salted water to the boil. Meanwhile, add the butter to a small pan and heat until bubbling. Throw in the sage leaves, and remove from the heat, stirring while the butter bubbles and the sage crisps. Set aside.
  11. Add your ravioli to the boiling water, and cook until they float to the surface – if your pasta is thin enough, this should only take 1-2 mins. You don't want them to be too crowded, so you might need to cook them in batches, depending on the size of your pot.
  12. Drain the cooked ravioli and place in pasta bowls, drizzle with the sage butter and a few crispy leaves, grate over some vegan parmesan, and top with some chopped toasted hazelnuts.

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