I love making homemade pasta. There is just such a richness to the finished result, which makes it a very special treat indeed. It’s a labour of love and I always enjoy thinking up ideas for ravioli and tortellini fillings as well as sauces for fresh spaghetti and pappardelle.
For the pasta
♥ 100g 00 pasta flour
♥ One free range egg
♥ Pinch of salt
For the filling
♥ A small butternut squash, ends removed and chopped into 1 inch cubes (keep the seeds for garnish)
♥ One red pepper, sliced and de-seeded
♥ One tbsp Bertolli with Butter
For the sauce
♥ One large tbsp Bertolli with Butter
♥ A handful of fresh sage
Step one. Season and roast together the red pepper and butternut squash (including the seeds) for around 45 minutes on a medium heat.
Step two. Make pasta dough according to my step by step pasta recipe. Set aside.
Step three. When the pepper and squash are cooked, take out the butternut squash seeds and blitz in a food processor. Season if required and stir through the butter.
Step four. Roll out your pasta dough on a flour surface, or using a pasta machine. Add a tsp of the filling and cut out shapes (see below for pictures). You should be able to make around 10-12 depending on the size of your cutter. Set aside.
Step five. Make your sauce by melting together the butter, sage and seeds on a low heat.
Step six. Bring a pan of salted water to the boil and cook the ravioli for around 2-3 minutes. It will take less time than dry pasta and is ready when the pasta floats to the top. Toss together the buttery sauce with the ravioli and top with extra cracked black pepper. Enjoy!
Have you ever made fresh pasta or ravioli? Or cooked with Bertolli with Butter?
In collaboration with Bertolli