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This tasty ravioli makes a great starter and although a bit fiddly everything can be made in advance so easy for a dinner party.

Oven temperature

200°c.185°c fan – 400°f – Reg 6



  1. Peel and chop butternut and garlic. Chop peppadews and if using fresh sage chop.

  2. Coat butternut chunks and garlic with oil place on a baking tray and cook until soft approx. 45 mins

  3. When cooked put in a mixer and pulse add more olive oil slowly until smooth.

  4. Add peppadews, Parmesan, sage and seasonings to taste.

  5. Leave to cool fully


  1. Mix all ingredients together to a stiff dough.

  2. Knead and stretch the dough until elastic (about 10 minutes)

  3. Wrap in cling film and put in fridge for 30 minutes.

  4. On a floured surface roll out – if you have a pasta machine put through until the dough is approx. 2mm. No machine? Roll the dough until it is 2mm thick.

  5. Put a teaspoon of cooled filling on one layer of pasta dough then cover with another layer cut around each one and press edges getting rid of any air and making sure well sealed.


  1. Chop sage and garlic

  2. Put butter in a saucepan and melt add sage and garlic and cook very slowly so the butter is infused with both.

  3. Raise the heat so butter browns and the sage is crisp. Stir all the time.

  4. Add Parmesan and seasonings to taste.

  5. Cook the ravioli in salted boiling water for 2 minutes.

  6. Serve with butter sauce and garnish with pine nuts.

Cooks tips

This recipe makes approx. 60 ravioli parcels so freeze them before cooking and when you need them take them directly from the freezer and cook as above. I use hot peppadews which give the dish a zing but if you don’t like much spice buy the milder version.

Serve with

Butternut and peppadew puree

Other recipe to try here

Wine pairing


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  • 400g 00 Flour

  • 4 eggs

  • 4 tabs oil

  • 4 tabs water

  • 1 tsp salt


  • 1 butternut squash

  • 6 peppadews

  • 4 garlic cloves

  • 50g Parmesan

  • Sage

  • Seasonings

Brown butter sauce

  • 50g butter

  • 1 garlic clove

  • Sage

  • 30g Parmesan

  • Seasonings


  • Roasted pine nuts

Butternut & Peppadew Ravioli with Brown Butter Sage Sauce

1 hr 50 minutes

makes approx. 60 ravioli


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