A popular and perfect combination for ravioli is butternut squash. Roasted beforehand and left to cool it makes the perfect ravioli filling. In this recipe I have combined the squash with some ricotta for a smoother, creamier finish but you can omit this if you want to, and just use parmesan or a hard cheese.

I love serving this up with a sage butter, drizzled on top to coat each ravioli and scattered with grated parmesan. For a finishing touch, hold back a couple of spoonfuls of the squash to heat through with the butter and serve scattered on top.

If you haven’t made pasta before this recipe walks you through each step, from making the dough to rolling and creating your ravioli shapes.

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