Go Back

Roast Squash and Pumpkin Ravioli With a Lemon and Winter Greens Sauce

Print Recipe
This is an excellent recipe to impress friends and significant others. It is simply delicious. Making the pasta from hand can seem intimidating, but it is very simple to do and rather therapeutic.
Course Main Course, Pasta
Cuisine Italian
Diet Vegan, Vegetarian
Keyword seasonal ravioli recipe, sqaush ravioli recipe, vegan ravioli, vegan ravioli recipe
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 4
Calories 656


  • 1 kg Assorted Squash & Pumpkins
  • 6 Cloves Garlic
  • 1/2 Teaspoon Mustard Powder
  • 1/2 Teaspoon Grated Nutmeg
  • 200 g Winter Greens
  • 1 Lemon zested
  • 120 ml Olive Oil

For The Pasta

  • 300 g Flour
  • 1 Tablespoon Olive Oil
  • 150 ml Water


  • First make the pasta. Put the flour in a bowl with a pinch of salt. Make a well in the center and add the olive oil, then gradually pour in the water, working until all the flour has been incorporated. At this point you should be able to bring the dough into a ball. Knead until the dough is smooth. This should take at least 5 minutes. Put in a sealed container in the fridge and leave for around 30 minutes.
  • Whilst the dough is resting in the fridge, peel and chop the pumpkin and squash into 2cm chunks. Place into an oven roasting tray. Crush the garlic and arrange amongst the squash and pumpkin. Add the mustard powder, nutmeg, 20ml of the olive oil and some salt. Mix well to coat evenly. Then place in a 200˚c oven for around 45 minutes, or until the squash & pumpkin are soft and golden.
  • Remove the dough from the fridge and cut into quarters. Using a rolling pin roll out each quarter on a floured surface. The dough will be the correct thickness when it is almost see-through. Cut out 6cm circles from the dough. You can use a pastry cutter to do this, but a drinking glass will work just as well. Reserve the pasta circles until the squash & pumpkin are ready. Sprinkle flour over them to stop them sticking together.
  • Once the squash & pumpkin are cooked, tip the contents of the oven tray into a blender and blend until smooth. Leave to cool for around 5 minutes.
  • Arrange the pasta circles on a large work surface. Put 1 teaspoon of the blended pumpkin & squash into each. Then take each circle and fold over the filling to make half-moon shapes, pressing the edges together well. To achieve a better seal you can brush one half of the inner rim of the circles with water using your finger. After each ravioli are made, place them on a floured surface until needed.
  • Heat the remaining 100ml of oil in a pan over a medium heat. Finely slice the winter greens, add to the pan and generously salt. Cook for around 2-3 minutes or until the greens start to wilt. Remove from the heat and add the lemon zest.
  • Cook the ravioli in pan of boiling salted water until tender. This should take around 5 minutes. Drain the pasta. Briefly re-heat the sauce and then pour in the ravioli. Mix well to coat the pasta with the sauce. Serve immediately.


Calories: 656kcal | Carbohydrates: 78g | Protein: 11g | Fat: 35g | Saturated Fat: 5g | Sodium: 21mg | Potassium: 1054mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21851IU | Vitamin C: 43mg | Calcium: 82mg | Iron: 6mg