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Butternut Squash Ravioli with Fried Sage Leaves and Sun-Dried Tomatoes

Homemade ravioli filled with roasted butternut squash and onion, served with crispy fried sage leaves and sun-dried tomatoes.

VegetarianDinnerHomemadePastaButternut Squash
Estimated Nutrition
Calories
605.1
kcal / serving
2420.2 kcal total
Carbs
71.4g
per serving
285.4 g total
Fat
29.7g
per serving
118.6 g total
Protein
14.6g
per serving
58.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Pecorino
finely grated, plus extra to serve
3
piece
Egg
large, free-range
GrainsCereals
300
g
00 Flour
plus extra for dusting
NutsSeeds
1
pinch
Sea Salt Flakes
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Nutmeg
freshly grated, to taste
1
tsp
Salt
for pasta dough
1
handful
Sage Leaves
fresh
OilsFats
3
tsp
Olive Oil
divided use for filling
6
tbsp
Olive Oil
for garnish
Vegetables
500
g
Butternut Squash
peeled, de-seeded, chopped into 4cm pieces
0.5
piece
Red Onion
thinly sliced
4
piece
Sundried Tomatoes
preserved in oil, drained and cut into thin strips

Method

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