In Season: Butternut Squash and Teleggio Ravioli in Sage Brown Butter

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Rolling pasta and stuffing ravioli is a labor or love. If someone ever makes you home made ravioli, savor it, every single little delectable bite as each morsel was hand crafted for your enjoyment.


This is not your typical butternut squash ravioli recipe. The velvety filling is sexed up with a savory ooey gooey cheesy surprise center. Ain’t nothing wrong with that!

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Butternut Squash and Taleggio Ravioli in Sage Brown Butter


  • 2 small butternut squash, cut in half lengthwise and seeds scooped out
  • 1 Tbsp olive oil
  • 3/4 tsp salt
  • 1 Tbsp honey
  • 1/4 cup butter, cubed
  • 1/4 cup chopped chives
  • 1/2 lb Taleggio cheese, well chilled and cut into cubes

Rub the oil on the surface of the squash. Prick the skin all over with a fork and bake face down on a lined tray at 375°F for 35-45 minutes or until soft. Remove from oven and set aside for 15 minutes to cool slightly.

Scoop out the warm flesh and place into a food processor. Add the salt, honey and butter and blitz until very smooth. Transfer the puree to a bowl, wrap well and chill until completely cold.


Once cold, stir in the chives and place the filling into a piping bag lined with a 1/2 -inch tip. Set aside until ready to use.

Dough (or you can just buy sheets of pasta dough)

  • 300 g OO flour
  • 200 g semolina
  • 1 1/2 tsp salt
  • 1 Tbsp olive oil
  • 5 large eggs

Mix the flours and the salt together. Dump the flour onto a clean surface and form a well. Add the eggs into the well and drizzle in the olive oil. Using your fingers, start to incorporate the flour into the egg until a dough is formed. Knead the dough for 5-7 minutes until very uniform and smooth. Divide the dough into 3 equal pieces, wrap in plastic and chill in the fridge for 30 minutes.

Roll out two pieces of dough. On the first sheet of dough, pipe 1 mounded teaspoon of filling 2 inches apart and push a cube of cheese into the filling. Using a water bottle, mist the surface and lay the second sheet over the first. Press lightly to seal and using a fluted roller, cut the ravioli into individual squares.

Transfer the ravioli to a flour dusted tray until read to use. Ravioli could also be frozen at this stage.


  • 1/3 cup butter
  • 1 shallot, minced
  • 1/2 cup fresh sage leaves
  • Salt and pepper to taste
  • 1 cup full fat Greek Yogurt or Labneh
  • 1/3 cup chopped hazelnuts, toasted

Boil pasta in a large pot of salted boiling water. Drain and keep warm.

In a small sauce pan, heat the butter over medium high heat until melted. Continue to cook until it foams and begins to smell nutty. Reduce the heat to medium and add the shallot and sage. Cook until crisp.

Place half the pasta onto a warmed tray and drizzle over half the brown butter and sage mixture. Give everything a good pinch of salt and pepper. Add the remaining pasta to the platter and dollop the surface with yogurt. Pour over the rest of the brown butter. Top with hazelnuts and another grate of pepper and a sprinkling of salt.


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