How to Make Ravioli



  • 2 cups flour

  • 2 eggs

  • 1 tbsp olive oil

  • 1 beaten egg


  • 2 cups of roasted ¬†butternut squash

  • 1 tsp chopped basil and sage

  • pinch of nutmeg


  • 2 cups of blanched baby spinach

  • 1/2 cup crumbed feta cheese

  • pinch of nutmeg


  • 1 cup of steamed spinach

  • 1 cup finely cut rotisserie chicken

  • 2tsp chopped walnuts

  • 1 hand full of grated Parmesan cheese


  1. Mix your filling ingredients in a bowl and set aside and then roll out your home made pasta dough (see HOW TO MAKE PASTA)

  2. Sprinkle flour on the working surface and place sheet of dough on top.

  3. Using a cookie cutter, cut circles out of all sheets of pasta

  4. Place small dollops of filling on half of the circles.

  5. Brush the remaining circles with you egg wash and place them egg side down over filling.

  6. Ensure you press out any air bubbles.

  7. Flatten the sides gently with a fork, sealing the pockets.

  8. Place the pasta in a tray and leave to rest for at least 30 minutes.

  9. Cook in a  saucepan of boiling, salted water for 5-8 minutes, or until the raviolis float to the top.