This delicious Jamie Oliver squash and ricotta ravioli is a creamy, comforting meal that’s both easy and nutritious. Perfect for a quick dinner, you can customize the filling with whatever fresh herbs or cheese you have on hand. With homemade pasta and a simple tomato sauce, it’s a true crowd-pleaser.
Ingredients Needed
- 1 small butternut squash (900g / 2 lbs)
- 250g (8.8 oz) ricotta cheese
- ½ bunch (15g / 0.5 oz) of fresh basil
- 3 large free-range eggs
- 300g (2 ½ cups) Tipo 00 or plain flour, plus extra for dusting
- 600ml (2 ½ cups) 7-veg tomato sauce
- 70g (2 ½ oz) rocket
- 10g (0.35 oz) Parmesan cheese
- Extra virgin olive oil
How To Make Squash And Ricotta Ravioli Pasta
- Roast the squash and make the filling: Preheat the oven to 180°C/350°F/gas 4. Roast the squash whole in a tray for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is soft and fully cooked. Once done, halve the squash, discard the skin and seeds, and scoop the flesh into the tray. Add finely chopped basil and mash it all together with the ricotta, scraping up any flavorful bits from the tray. Taste and season to perfection, then let the mixture cool.
- Make the pasta dough: In a food processor, combine the eggs and flour, then pulse until the mixture forms a dough. Knead the dough on a lightly floured surface until smooth. Divide the dough in half, wrap it in clingfilm, and rest for 30 minutes.
- Roll out the dough: Flatten one piece of dough by hand, then run it through the thickest setting on a pasta machine. Gradually reduce the machine setting, rolling the dough thinner each time until it’s about 1mm thick. Dust lightly with flour as you go.
- Shape the ravioli: Lay the rolled dough flat and use a 12cm (4.7 inch) cutter to stamp out circles. Spoon a heaping teaspoon of the squash and ricotta filling onto the center of each circle. Lightly brush the edges with water, then fold the pasta over to form a half-moon shape, gently pressing to seal and remove any air bubbles. Repeat with the second ball of dough.
- Cook the ravioli: Bring a large pot of salted water to a boil. In batches, cook the ravioli for 2 minutes until they float to the surface. Remove with a slotted spoon.
- Serve: Warm the tomato sauce in a pan over medium heat. Toss the cooked ravioli with the sauce and rocket. Serve topped with freshly grated Parmesan and a drizzle of extra virgin olive oil.
Recipe Tips
- Make sure to roast the squash until soft: The longer it roasts, the sweeter and more flavorful it becomes, adding depth to the filling.
- Rest the dough for 30 minutes: This step helps the gluten relax, making the dough easier to roll out and preventing it from shrinking when you cut it.
- Use a pasta machine for even dough: Rolling the dough by hand can be tricky. A pasta machine ensures it’s smooth and the right thickness for perfect ravioli.
- Seal the ravioli well: Press out all the air and make sure the edges are sealed tightly to avoid the filling spilling out while cooking.
- Cook the ravioli in batches: Don’t overcrowd the pot. Cooking the ravioli in batches ensures they cook evenly and don’t stick together.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover ravioli cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: If freezing, place the ravioli on a baking sheet in a single layer and freeze until solid. Once frozen, transfer to a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave it in the fridge overnight and then cook as usual.
- Reheat: Heat a pan over medium heat and add a little olive oil or butter. Warm the ravioli for about 4–5 minutes, gently flipping them to heat evenly.
Nutrition Facts
Serving Size: 1 cup (96g)
- Calories: 536
- Total Fat: 13.6g
- Saturated Fat: 5.8g
- Total Carbohydrate: 79.7g
- Dietary Fiber: 8.2g
- Sugars: 19.4g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Courgette Tagliatelle Pasta
- Jamie Oliver Mushroom And Cauliflower Pasta
- Jamie Oliver Ricotta And Parmesan Ravioli Pasta
- Jamie Oliver Rosé Pesto Prawn Pasta
Jamie Oliver Squash And Ricotta Ravioli Pasta
Description
This delicious Jamie Oliver squash and ricotta ravioli is a creamy, comforting meal that’s both easy and nutritious. Perfect for a quick dinner, you can customize the filling with whatever fresh herbs or cheese you have on hand. With homemade pasta and a simple tomato sauce, it’s a true crowd-pleaser.
Ingredients
Instructions
- Roast the squash and make the filling: Preheat the oven to 180°C/350°F/gas 4. Roast the squash whole in a tray for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is soft and fully cooked. Once done, halve the squash, discard the skin and seeds, and scoop the flesh into the tray. Add finely chopped basil and mash it all together with the ricotta, scraping up any flavorful bits from the tray. Taste and season to perfection, then let the mixture cool.
- Make the pasta dough: In a food processor, combine the eggs and flour, then pulse until the mixture forms a dough. Knead the dough on a lightly floured surface until smooth. Divide the dough in half, wrap it in clingfilm, and rest for 30 minutes.
- Roll out the dough: Flatten one piece of dough by hand, then run it through the thickest setting on a pasta machine. Gradually reduce the machine setting, rolling the dough thinner each time until it’s about 1mm thick. Dust lightly with flour as you go.
- Shape the ravioli: Lay the rolled dough flat and use a 12cm (4.7 inch) cutter to stamp out circles. Spoon a heaping teaspoon of the squash and ricotta filling onto the center of each circle. Lightly brush the edges with water, then fold the pasta over to form a half-moon shape, gently pressing to seal and remove any air bubbles. Repeat with the second ball of dough.
- Cook the ravioli: Bring a large pot of salted water to a boil. In batches, cook the ravioli for 2 minutes until they float to the surface. Remove with a slotted spoon.
- Serve: Warm the tomato sauce in a pan over medium heat. Toss the cooked ravioli with the sauce and rocket. Serve topped with freshly grated Parmesan and a drizzle of extra virgin olive oil.
Notes
- Make sure to roast the squash until soft: The longer it roasts, the sweeter and more flavorful it becomes, adding depth to the filling.
- Rest the dough for 30 minutes: This step helps the gluten relax, making the dough easier to roll out and preventing it from shrinking when you cut it.
- Use a pasta machine for even dough: Rolling the dough by hand can be tricky. A pasta machine ensures it’s smooth and the right thickness for perfect ravioli.
- Seal the ravioli well: Press out all the air and make sure the edges are sealed tightly to avoid the filling spilling out while cooking.
- Cook the ravioli in batches: Don’t overcrowd the pot. Cooking the ravioli in batches ensures they cook evenly and don’t stick together.
Jamie Oliver Squash And Ricotta Ravioli Pasta