Baked butternut squash ravioli

Total time: 55m
Preparation Time: 45m

For 20 piece

Nutritional Information

Contains 64 Kcal, 2g Protein, 9g Carbohydrates, 2g Fat


  • Squash
  • 250 g squash (e.g. butternut, approx. 400 g), cut into pieces
  • 0.25 tsp salt
  • Filling
  • 100 g ricotta
  • 1 tbsp sage, finely chopped
  • 0.5 organic lemon, use grated zest and juice
  • 1 tsp salt
  • a little pepper
  • Ravioli
  • 2 rolls of pasta dough
  • 1 eggs, beaten
  • 1 tbsp butter, melted
  • Dip
  • 1 tbsp mixed herbs (e.g. parsley, sage, chives), finely chopped
  • 100 g plain yoghurt
  • 0.5 tsp salt
  • a little pepper

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  • Squash

    Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the squash, season with salt, cover and cook over a medium heat for approx. 25 mins. until soft. Puree the squash, cool slightly.
  • Filling

    Mix the squash, ricotta, sage, lemon zest and lemon juice, season.
  • Ravioli

    Halve each piece of pasta dough lengthwise, divide the mixture into four. Place 10 portions on the bottom halves of the 4 pasta strips at equal intervals. Brush the upper halves of the pasta strips with a little egg, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, transfer to a tray lined with baking paper. Brush the ravioli with butter.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C.
  • Dip

    Mix the yoghurt and herbs, season. Serve as a dip with the ravioli.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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