Handmade Raviolis with Butternut Squash Filling - Historias del Ciervo by Julian Angel
post-template-default,single,single-post,postid-3938,single-format-standard,bridge-core-2.7.6,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-26.1,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

Handmade Raviolis with Butternut Squash Filling

What a beautiful recipe here. Homemade Raviolis. Easy and delicious. Recipe and food styling in collaboration with Camila Velez.


Take a moment to know more about Camila Velez, a talented chef and food stylist who kindly shared an afternoon with me at her fabulous home .

Handmade pasta dough

{20 Raviolis}

  • 3 Eggs
  • 3 Egg Yolks
  • 375g All purpose flour plus more for dusting
  • 1 tbspn Olive Oil
  • 1 tsp Salt
  • Pinch of Pepper

  1. Plae flour in a long surface and make a well in the centre.
  2. Add the eggs, egg yolks, olive oil and salt  into the well and start stiring using a fork, mixing the flour towards the centre with the eggs.
  3. When the dough becomes thick enough, begin working with you hands.
  4. Knead the dough on a floured surface for about 10 minutes, until the dough looks firm and smooth.
  5. Cover the dough using plastic film  and let it rest at room temperature for one hour.

Pumpkin Filling

  • 1 medium size butternut squash
  • 5 tbsp Olive oil
  • Sea Salt. Fresh Thyme. Black Pepper. Coriander seeds. Sliced garlic.

  1. Preheat oven to 400°F / 200°C.
  2. Cut the butternut squash in half, take out the seeds and make some small shallow cuts.
  3. Pour in a baking tray and add olive oil, thyme, sea salt, pepper, coriander seeds and sliced garlic.
  4. Bake until golden, about 40 minutes. if the pumpkin seems golden brown, but still not soft enough, turn it upside-down and bake some more minutes.
  5. Take it out from the oven, and let it rest about 10 minutes.
  6. Using a spoon, take the butternut squash meat out from the shell and put it in a medium size bowl.
  7. Use a fork to mash the butternut squash until it has a puree look.

Filling and Assembling Raviolis

  1. Divide pasta dough into halves using a knife.
  2. Using a pasta machine or rolling pin, roll one portion into desired thickness. (Keep the remaining dough covered until ready to use.)
  3. Working quickly, place 1 tablespoon of puree over half of pasta sheet making a line and leaving about 1 inch / 3cms blank space between every filling. (See pictures below)
  4. Brush around filling with cold water just to moisten.
  5. Fold sheet over and press down to seal. Cut into squares with a Ravioli cutter.
  6. Repeat the process with the remaining pasta dough and filling.

Cooking and serving Raviolis

  1. Bring a medium size pan with salted water to a boil. Add raviolis and cook for about 2 minutes or until raviolis float to the surface.
  2. Drain the raviolis and stir-fry using butter, some seasoning herbs and dried pepper.
  3. Serve and grate some of your favorite aged cheese.
  4. Enjoy.