Yep, guess what I had left over from the day before I prepared this. As recipes go, this one isn’t too complicated to make although it does require more than no patience. Fresh pasta always tastes better than dried, but I’d recommend a pasta machine if you find yourself rolling it out more often than twice a year. Roasted squash is very sweet (especially if it was roasted with honey), I found the sage’s savoury taste helped to make it manageable.

Squash and sage ravioli

Makes enough for a main meal for two

Ingredients

200g roasted squash
2 eggs
130g plain flour
salt and pepper
fresh sage leaves
two tablespoons pine nuts
Olive oil and balsamic vinegar, to serve

Method

Make the egg pasta. I start with 60g of flour for each egg and add the rest if necessary, it’s far easier to adjust the mixture by adding flour than adding egg. Two eggs worth of pasta makes enough for 3-4 servings.

Beat the eggs together. Sieve the flour into a large mixing bowl, mix in a pinch of salt, make a well in the middle of the flour and pour in the eggs. Mix the flour into the eggs until it comes together into a dough, it should not be sticky to touch and does not matter if it’s lumpy.

Kneaded pasta

Knead the dough until it’s smooth and elastic, 5-7 minutes should be sufficient.

Rolled pasta

Dust your surface with flour and roll out the dough until it’s paper thin. (this is the tedious part, it should spring back a bit)

Mash up the squash with the back of a fork and season with freshly ground black pepper.

Lightly bruise your sage leaves with the rolling pin or the back of a spoon or something, it lets the oils out and makes it more fragrant.

Assemble the ravoli. You could do them individually, cutting out crimped circles with a small pastry cutter and folding them over, or do them as a production line, like I did.

Ravioli in progress

Make two equal sized strips of pasta, about an inch wide. Dollop out the squash in teaspoon sized portions and add a sage leaf to the top of each one. Put one strip of pasta on top of the other and cut into squares, with the filling in the middle of each. Form a rough seal by crimping the edges with a fork, if you’re less in a hurry then you can do it by hand.

Assembled ravioli

Fresh pasta takes about 2 minutes to cook in boiling water.

I served them with a drizzle of olive oil, a splash of balsamic vinegar and way too many toasted pine nuts.