Butternut Squash Raviolo
By M&S Food
Published on 21 December 2023
Impress your guests with chef Michael Caines’ herby squash raviolo at your next dinner party. In this recipe from the cooking competition brought to you by M&S Food, Cooking With The Stars, sweet roasted squash, creamy parmesan sauce, salty bacon and toasted pine nuts are a match made in pasta heaven.. Serve as a main course for 4 or halve the portions and serve as a starter to begin an Italian themed feast for 8. If you don’t have a pasta machine, you can use a rolling pin instead, just make sure to roll out the dough as thin as you can. This dough can be used to make tagliatelle and spaghetti, too. Looking for more pasta recipes? Look no further.
Time and servings
2 hrs 5 minsTotal time
4Servings
45 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 1 butternut squash, peeled, deseeded and cut into medium chunks
- 2 tbsp extra-virgin olive oil
- 30g unsalted butter, softened
- 6 large free-range eggs
- 125g parmesan cheese, finely grated
- 300ml double cream
- ¼ tsp saffron threads
- 1 tbsp olive oil
- 250g ‘00’ pasta flour
- 7 tsp fine salt
- 5 tbsp semolina, for sprinkling
- 40g pine nuts
- 8 smoked streaky bacon slices
- 1 garlic clove, crushed
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ tsp ground nutmeg
- 12g flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
Method
Step 1
First make the raviolo filling. Heat the oven to 210°C/190°C fan/ gas 6 1/2. Spread the squash on a baking tray and drizzle with 1 tbsp extra-virgin olive oil. Season with salt and freshly ground black pepper. Bake for 20 mins until tender and golden brown at the edges. Set aside to cool for 5 mins.Step 2
Blend the squash to a purée in a food processor. Add the butter, 1 egg yolk, 75g parmesan, 50ml double cream and blend again. Check the seasoning. Scrape the mixture into a piping bag and chill until needed.Step 3
Now make the pasta dough. Put 2 tbsp boiling water in a small bowl along with the saffron and olive oil. Leave to cool.Step 4
Put the flour and 1 tsp fine salt in a food processor. Mix 1 whole egg and 3 yolks with the cooled saffron mixture. With the food processor running, slowly add enough of the liquid to the flour until it comes together as a ball – it shouldn’t be too dry or too wet.Step 5
Knead the dough on a dry work surface for 10 mins until smooth. Wrap in clingfilm and leave to rest for at least 10 mins, or chill overnight if you like.Step 6
Divide the pasta dough into 4 pieces. Using the thickest setting on your pasta machine, run through one piece of dough (rewrap the rest of the dough to stop them from drying out). Fold one side over, then the other and run it through the machine again. Repeat three times. Now start to reduce the thickness, by clicking the notches after each single roll. Stop when you are at the second to last notch. Lightly dust the work top with half the semolina and lay out the sheets, covering with clingfilm to keep them from drying out.Step 7
Take one sheet and pipe 4 x 2 tbsp of filling into domes along the centre about 8cm apart. Brush around the filling with remaining 1 egg yolk then lay another sheet on top, carefully sealing around the mixture to ensure there are no air bubbles. Repeat. You should have 8 raviolos in total. Use a 6cm round cutter, press out the raviolos and place on a tray, sprinkled with semolina flour.Step 8
Now make the sauce and finishing touches. Heat the oven to 200°C/180°C fan/ gas 6. Spread the pine nuts over a small baking tray and cook for 4-5 mins until golden. Set aside to cool.Step 9
Arrange the bacon on a baking tray, cover with another tray so they are pressed down and cook in the oven for 5 mins until golden and crisp. Set aside.Step 10
In a large frying pan, heat the remaining 250ml cream, garlic, thyme and rosemary and nutmeg. Bring to a boil, then remove from the heat. Pass the cream through a sieve, then return to the pan with 25g parmesan. Add half the parsley, the lemon juice and zest, and season with salt and freshly ground black pepper. Keep warm (or reheat) while you cook the pasta.Step 11
When you are ready to eat, bring a very large pan of water to the boil, then add the remaining salt. Add the raviolos. Reduce to a simmer and when they float to the top, give them another 1-2 mins cooking time. Carefully scoop out with a small sieve or slotted spoon. Add them to the sauce - if the cream sauce has thickened, use a splash of the hot pasta water to thin it out first.Step 12
Put 2 raviolos in each bowl, drizzle with the remaining extra-virgin olive oil and sprinkle with the remaining parsley and remaining 25g parmesan. Top with the crispy bacon, toasted pine nuts, and some freshly ground black pepper to serve.