Roasted Butternut Squash Ravioli with Sage Cream Sauce by Steven Dolby

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PASTA DOUGH (per person)
100g "00" Flour
1 Egg
1 Egg yolk
1/2 Tsp salt
Flour for dusting
Rest at room temperature for at least 30 minutes

760g Butternut squash
1 Medium shallot (finely diced)
2 Garlic cloves (minced)
1 Star Anise
4 Cloves
1/4 Tsp fresh nutmeg
80g Mascarpone
Olive oil
Salt & ground black pepper (to taste)

1/2 Medium shallot (finely diced)
1 Garlic clove (minced)
10g fresh sage leaves (finely sliced)
1 Tbsp plain flour
1/4 Cup white wine
1 1/2 Cups vegetable Stock
4 Tbsp heavy cream
Parmesan cheese (to taste)
Salt & ground black pepper (to taste)
Olive oil


In a food processor, add in the flour and pulse for 15 seconds.
In a bowl, beat the egg.
Into the flour, add in salt and eggs and process until it looks like bread crumbs.
Take out the dough over the floured surface and knead until smooth and silky.
Wrap in a cling film and let it rest for 30 minutes at room temperature.
Preheat the oven to 375 F / 190 C.

For the squash filling – Slice the butternut squash into halves and remove the seeds.
Place over a baking sheet and drizzle with half of olive oil and season with salt. Roast in the oven for 50 – 60 minutes.
In a pan, add in the remaining olive oil and tip in the shallot, garlic, star anise, clove and nutmeg. Stir on low heat for 5 minutes.
After 5 minutes, remove the star anise and cloves. Take out the butternut squash and let it cool.
After that scoop out the squash and add it to the pan and cook for 5 minutes. Season with salt and pepper and take out in a bowl.
Add in the mascarpone cheese and mix well. Cover with a cling film and refrigerate until ready to use.
For the sage sauce – in a pan, heat the olive oil and add in the shallot, garlic and sage leaves; sweat for 5 minutes.
Add in the flour and stir for 3 – 4 minutes.
Pour in the white wine and stock and reduce by half.
Add in the heavy cream and cook until smooth. Stir in the Parmesan and season with salt and pepper according to your taste.
For ravioli – lightly flour the work surface, cut the dough in half and press with palm. Run through the widest setting of pasta maker and run through 2 – 3 times – setting 6, 5, 4, 3, 2, 1, as shown in the video.
Using a pastry cutter cuts the ravioli and place the squash filling in the center. Use water around the outer edge and cover with another sheet. Crimp the edges using a fork. Repeat the process with the rest of the ingredients.
In a large pot, boil the salted water and add in the ravioli; cook for 3 – 4 minutes.

Serve over the sauce.



  1. Steve: First, thank you for all of your recipes. I've prepared most of them and they're wonderful!

    The number of eggs in the video is two eggs plus one egg yolk. Which is correct?

    1. Thank you David. yes 2 eggs plus 1 yolk for per person. :)


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