This delicious Jamie Oliver cracker ravioli pasta is a quick and creamy meal, perfect for a cozy dinner. With roasted butternut squash, ricotta, and a buttery clementine sauce, this dish is both hearty and flavorful. You can easily adapt it using common ingredients, making it a flexible favorite for any occasion.
Ingredients Needed
- 1 (1.2kg / 2.6lb) butternut squash
- 250g (9oz) ricotta cheese
- ½ teaspoon dried red chilli flakes
- 1 whole nutmeg, for grating
- Olive oil
- 200g (7oz) vac-packed chestnuts
- ½ a bunch (15g / 0.5oz) of fresh sage
- 20g (¾oz) Parmesan cheese, plus extra to serve
Pasta:
- 1 x Royal pasta dough
- 75g (2.6oz) baby spinach
- Semolina, for dusting
Butter Sauce:
- 100g (3.5oz) unsalted butter
- 4 clementines
To Serve:
- 50g (1.8oz) skin-on almonds
How To Make Cracker Ravioli Pasta
- Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
- Prepare the squash: Wash the butternut squash, cut it in half lengthways, scoop out the seeds, chop into 8 large chunks, and place in a roasting tray.
- Add ricotta and seasoning: Place the whole ricotta cheese in the tray, sprinkle with chilli flakes, a pinch of salt, pepper, and half the nutmeg finely grated. Drizzle with olive oil and toss gently. Roast for 1 hour.
- Add chestnuts and sage: Crumble the chestnuts, pick the sage leaves, toss both in olive oil and sprinkle into the tray. Roast for another 15 minutes until the squash is tender and the ricotta is golden.
- Mash the filling: Grate the Parmesan cheese into the tray, season to taste, and mash everything together to your desired texture. Let the filling cool completely.
- Prepare the pasta dough: Blend the spinach and egg yolks in a food processor, then add the dry ingredients. Knead until smooth, wrap in clingfilm, and refrigerate for 30 minutes.
- Roll out the pasta: Divide the dough in half, reserving one half for another use. Roll the remaining dough into thin sheets (2mm / 0.08 inches thick) using a pasta machine or rolling pin.
- Cut and fill the ravioli: Cut the pasta sheets into rectangles (15cm x 12cm / 6in x 5in). Spoon 2 tablespoons of filling along the bottom edge of each rectangle, leaving a 1.5cm (½in) border at each end.
- Shape the ravioli: Brush the exposed edges of the pasta with water, roll it up, and pinch the sides to seal, forming a cracker shape. Repeat to make 24 crackers. Place them on a tray dusted with semolina.
- Prepare the butter sauce: Melt the butter in a frying pan until foamy and slightly browned, then squeeze in the juice of the clementines. Swirl to combine, season with pepper, and keep warm over low heat.
- Cook the ravioli: Boil the ravioli in salted water for 3–4 minutes. Transfer each batch to the butter sauce, adding a splash of cooking water to keep the sauce silky.
- Serve the ravioli: Grate nutmeg and Parmesan over the ravioli, and garnish with toasted, crushed almonds.
Recipe Tips
- Mash the filling well: Make sure the squash and ricotta mixture is well mashed for a smooth, creamy filling that holds together better in the pasta.
- Dust with semolina: Always dust the pasta with semolina to prevent sticking while rolling and shaping the ravioli.
- Roll pasta thin: Roll the dough as thin as possible (2mm / 0.08 inches) to ensure the ravioli cooks evenly and has a delicate texture.
- Cook ravioli in batches: Don’t overcrowd the pan when cooking the ravioli; cook in small batches to keep them from sticking together and ensure they cook evenly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cracker ravioli pasta cool to room temperature. Then, transfer to an airtight container and refrigerate for up to 2 days.
- Freeze: To freeze, place the ravioli in a single layer on a baking sheet, then transfer to an airtight container or freezer bag once frozen solid. This will keep for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a little butter or oil in a pan over low heat. Add the ravioli and cook for 4-5 minutes, flipping halfway, until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 917
- Total Fat: 46.4g
- Saturated Fat: 17.9g
- Total Carbohydrate: 101g
- Dietary Fiber: 9g
- Sugars: 17.3g
- Protein: 27.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Ramen Noodles Pasta Recipe
- Jamie Oliver Tortiglioni Pasta Recipe
- Jamie Oliver Asparagus Pasta
- Jamie Oliver Prawn And Tuna Pasta Recipe
Jamie Oliver Cracker Ravioli Pasta Recipe
Description
This delicious Jamie Oliver cracker ravioli pasta is a quick and creamy meal, perfect for a cozy dinner. With roasted butternut squash, ricotta, and a buttery clementine sauce, this dish is both hearty and flavorful. You can easily adapt it using common ingredients, making it a flexible favorite for any occasion.
Ingredients
Pasta:
Butter Sauce:
To Serve:
Instructions
- Preheat the oven: Set the oven to 180ºC/350ºF/gas 4.
- Prepare the squash: Wash the butternut squash, cut it in half lengthways, scoop out the seeds, chop into 8 large chunks, and place in a roasting tray.
- Add ricotta and seasoning: Place the whole ricotta cheese in the tray, sprinkle with chilli flakes, a pinch of salt, pepper, and half the nutmeg finely grated. Drizzle with olive oil and toss gently. Roast for 1 hour.
- Add chestnuts and sage: Crumble the chestnuts, pick the sage leaves, toss both in olive oil and sprinkle into the tray. Roast for another 15 minutes until the squash is tender and the ricotta is golden.
- Mash the filling: Grate the Parmesan cheese into the tray, season to taste, and mash everything together to your desired texture. Let the filling cool completely.
- Prepare the pasta dough: Blend the spinach and egg yolks in a food processor, then add the dry ingredients. Knead until smooth, wrap in clingfilm, and refrigerate for 30 minutes.
- Roll out the pasta: Divide the dough in half, reserving one half for another use. Roll the remaining dough into thin sheets (2mm / 0.08 inches thick) using a pasta machine or rolling pin.
- Cut and fill the ravioli: Cut the pasta sheets into rectangles (15cm x 12cm / 6in x 5in). Spoon 2 tablespoons of filling along the bottom edge of each rectangle, leaving a 1.5cm (½in) border at each end.
- Shape the ravioli: Brush the exposed edges of the pasta with water, roll it up, and pinch the sides to seal, forming a cracker shape. Repeat to make 24 crackers. Place them on a tray dusted with semolina.
- Prepare the butter sauce: Melt the butter in a frying pan until foamy and slightly browned, then squeeze in the juice of the clementines. Swirl to combine, season with pepper, and keep warm over low heat.
- Cook the ravioli: Boil the ravioli in salted water for 3–4 minutes. Transfer each batch to the butter sauce, adding a splash of cooking water to keep the sauce silky.
- Serve the ravioli: Grate nutmeg and Parmesan over the ravioli, and garnish with toasted, crushed almonds.
Notes
- Mash the filling well: Make sure the squash and ricotta mixture is well mashed for a smooth, creamy filling that holds together better in the pasta.
- Dust with semolina: Always dust the pasta with semolina to prevent sticking while rolling and shaping the ravioli.
- Roll pasta thin: Roll the dough as thin as possible (2mm / 0.08 inches) to ensure the ravioli cooks evenly and has a delicate texture.
- Cook ravioli in batches: Don’t overcrowd the pan when cooking the ravioli; cook in small batches to keep them from sticking together and ensure they cook evenly.
Jamie Oliver Cracker Ravioli Pasta Recipe