Make a well in the centre of the flour and break the eggs into it. Stir the eggs into the flour, with a fork at first, and then with your hands, until it forms a coarse paste. Add a little flour if too moist.
Knead the pasta dough by hand until it is smooth & workable. This should take about 15 minutes. Cover the dough with a cloth and let it rest for 30 minutes.
For the filling:
Place the butternut squash on a baking tray, drizzle with olive oil and season. Bake at 180C for around 25 mins until lightly golden and tender.
Crush the squash to a rough puree and allow to cool. Mix with the ricotta & Parmigiano and season.
For the pasta:
Roll the pasta with a pasta machine to the required thickness, or use a rolling pin (you should just be able to see the filling through the ravioli when made). Divide the sheet into 2 equal pieces. On one sheet, pipe the filling into neat mounds, with ample space between them. Brush a little water around the fillings.
Layer the second sheet carefully over the first, neatly covering the filling, pressing out any air pockets gently with your fingers, and seal the edges tightly. Cut with the heart shaped ravioli cutter.
Blanch for 1 min in gently simmering salted water.
Melt butter and sage in a pan with a splash of the cooking water, and boil until thickened a little. Add the tortelloni, season and serve.
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