Butternut Squash Ravioli Recipe with Basil Pesto, Rocket and Parmesan

Butternut Squash Ravioli Recipe from The Cookery School at The Grand, York

Pasta is most definitely loved all over the world. But have you tried to make it yourself from scratch? With very few ingredients, a little patience and some clear instructions you can be turning out your favourite pasta shapes and strands in a matter of minutes. This recipe from The Cookery School at The Grand is the perfect introduction to filled pasta and one you’ll come back to again and again.

Located within York’s 5 Star Hotel, The Grand – The Cookery School provides a unique and fun day out for cooks and bakers of all abilities. Offering a tempting selection of 43 classes, from ‘Perfect Pastry’ to ‘Around East Asia’ and ‘Vegetarian Dinner Party’ – there’s a range of classes to suit everyone’s interests.

DON’T MISS your chance to save an exclusive 15% off half, full-day cookery classes at The Cookery School at The Grand. 

Butternut Squash Ravioli Recipe from The Cookery School at The Grand, York

This ravioli of butternut squash recipe from The Cookery School at The Grand York’s Parent and Child Pasta Class is the ideal introduction to the world of homemade pasta. Why not double the recipe to make a big batch and stick the rest in the freezer. You’ll have tea on the table in no time at all.

Recipe serves two people

Step One: Squash Filling

Ingredients:
1 small butternut squash
1 garlic clove, sliced
20ml olive oil
Salt and pepper
1 medium egg yolk
2 sage leaves
50g grated pecorino cheese

1. Pre-heat the oven to 180°C. Peel and deseed the butternut squash, dice into equal size chunks and place into a roasting tray with the garlic, olive oil and seasoning, and mix well.

2. Roast in the oven until soft and starting to colour. Once ready, drain the squash of any excess moisture and place into a large bowl.

3. Crush the butternut squash with a fork so it isn’t lumpy, then add the egg yolk, chopped sage, grated pecorino cheese and seasoning (need 100g of filling for later). Chill until needed.

Step Two: Pasta Dough

Ingredients:
200g plain flour
3 egg yolks
1 whole egg

1. Place the flour into a food processor with all the eggs and blend into a crumb texture. Tip the mixture onto the work surface and bring together by hand into a smooth ball. Wrap tightly in cling film to rest for a minimum of 30 minutes.

2. Once rested, cut a quarter piece of the dough and roll through the pasta machine to the thinnest setting.

3. Cut out circles or squares, you will need 2 shapes per ravioli. brush the edges with a little water then spoon a dollop of the squash mixture into the centre of the pasta.

4. Place the second piece of pasta over and gently seal the pasta together, making sure there is no air trapped in the parcel.

5. To cook: have a pan of heavily salted boiling water add the ravioli, cook for 3-4 minutes until the pasta floats on top.

Basil Pesto

Ingredients:
50g basil leaves
2 garlic cloves
Zest of 1 lemon
50g finely grated parmesan
150ml olive oil
Freshly ground black pepper

1. Place the basil, garlic, lemon zest and olive oil into a jug. Using a hand blender, blitz to a fine paste.

2. Fold in the parmesan by hand and season with the black pepper.

3. Pour into an airtight container and store in the fridge until needed.

To serve have a pan of heavily salted boiling water add the ravioli, cook for 3-4 minutes until the pasta floats on top.

Place the ravioli into the centre of your serving bowls season with a twist of freshly ground black pepper. Spoon over some of the basil pesto sauce and garnish with fresh rocket leaves and parmesan shavings.

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Your chance to save an exclusive 15% off half, full-day cookery classes at The Cookery School at The Grand. 

The Cookery School at The Grand York