Squash ravioli with mushrooms and sage pesto
- November 2019
- Serves 4-6
- Hands-on time 1 hour, oven time 45 min-1 hour
Homemade ravioli is such a special dish and will really impress anyone you serve it to. This autumnal recipe is filled with butternut squash and served with roasted mushrooms and sage pesto for a knockout dinner party main (that’s vegan!).
Make sure to consult our Guide to making fresh pasta: 7 things you need to know first.
- Vegan recipes
- 26.2g fat (5.7g saturated)
- 47.8g (8.6g sugars)
Shape the ravioli up to 1 day ahead and keep covered in the fridge.
The flour typically used for pasta is called ‘00’ flour and is finely ground. It’s available from Italian delis and large supermarkets.
Turn to an Italian red with bright, fresh cherryish fruit such as dolcetto
or barbera from Piedmont.
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