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Recipe for approximately 6 people makes about 100 Ravioli.

  • For a Ravioli fresh pasta:
  • 6 eggs
  • 600 g cake flour

Mix together and knead to make a nice “elastic” dough until smooth cut into circles normally I use the medium cookie cutter.

  • For the Filling:
  • 800 g roasted butternut put through a mixer to make a mash like consistency.
  • 100 g good quality Parmesan cheese grated.
  • 70 g pecan nuts finely chopped
  • ¼ teaspoon ground nutmeg
  • salt and some black pepper

Mix all ingredients together and place in fridge (I make it a day before so it releases all the flavours)
Take your pasta circle and place about ½ teaspoon of filling and fold into half moons sealing the edges with a fork.
Place a large pot with boiling water, add some salt when the water is boiling.
Throw your Ravioli in for about 8 mins, must not cook too long, once cooked drain the Ravioli.

  • Noisette Butter Sauce:
  • 200 g butter
  • 8 leaves of sage
  • 120 ml fresh cream
  • Parmesan cheese to serve with.

Add butter in a pot, leave butter to turn a light brown colour.
Add the sage to the butter until they are crispy take care not to over burn your butter.
Add this over your Ravioli.
Take the  fresh cream and throw it over your Ravioli putting them back on a low heat whilst the cream thicken.
Serve with lots of grated Parmesan cheese.

Source and photo: Sabrina Merli

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