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Butternut Squash and Amaretto Ravioli with Butter and Sage

Butternut Squash and Amaretto Ravioli with Butter and Sage

Ravioli di Zucca e Amaratti al Burro e Salvia

Once you've mastered the art of making the fresh pasta, you can play around with different fillings: spinach and ricotta, porcini mushrooms, goat's cheese and sweet potato, to name a few.







  • Serves: 4
  • Cooking Time: 2 hours
  • Difficulty: Medium


For the pasta:

  • 400g '00' flour
  • 3 whole eggs
  • 3 egg yolks
  • 1 extra beaten egg for sealing

For the filling:

  • 2 small or 1 large butternut squash
  • 2 sprigs of rosemary
  • 2 cloves of garlic, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 3 crushed amaretti biscuits
  • 50g grated parmesan cheese
  • 250g ricotta cheese
  • Salt and pepper to taste

For the sauce:

  • 80g butter
  • 8 sage leaves

Ingredients in bold are available from our website.  Type the ingredient name in the search box at the top of the page.


Firstly cut the butternut squash in half lengthways and scoop out the seeds. Put onto a baking sheet and sprinkle over the garlic and rosemary. Drizzle with the extra virgin olive oil and season with salt and pepper. Cook in a preheated oven at 200⁰C for approximately 45 minutes or until the flesh is soft.

In the meantime, make the fresh pasta. Put the flour onto the work surface and make a well in the centre. Whisk the eggs in a bowl, then pour into the well in the flour. Start to mix the flour into the eggs a little at a time using the tips of your fingers. Bring everything together to form a dough and knead for 5 minutes. Cover in cling film and put in the fridge for half an hour.

When the squash is cooked, scoop the flesh out, put into a bowl and mash up using a fork. Add the crushed amaretti biscuits, parmesan and ricotta then season with salt and pepper.

Cut the pasta dough into 4 pieces, flatten each piece with a rolling pin, then roll them out one piece at a time using a pasta machine. Sprinkle the pasta with flour while you are rolling it out to stop it sticking. Place a generous teaspoon of the squash mixture onto the pasta, spacing each one about 5cm apart. Brush around each pile of mixture using the egg wash, then place a second sheet of pasta over the top. Press lightly around each mound, taking care to push out as much air as possible. Cut round each one using a 5cm square or round ravioli cutter and gently press around the edge of each ravioli using a fork. You can roll out the pasta off cuts again to finish all the filling.

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