Butternut & Blue Cheese Ravioli From Scratch

If there are two things that go together well it’s butternut and blue cheese. This has been proven time and time again as a combination on pizza. But, what if we were to take both of those and use it as a filling in DIY ravioli? Great idea.


Recently I’ve become reluctant to buy dry pasta and instead have taken it upon myself to make this at home. But there’s only so much experimentation that can go into make spaghetti from scratch, right? That’s where ravioli opens up a whole new world. Here’s a little gem I’ve come up with that’ll get you started.

The filling:

750 grams butternut
150 grams blue cheese
4 tsp olive oil
3/4 tsp salt

Preheat oven to 200C. Cut the butternut up into small cubes, cover with olive oil and salt; roast in the oven. When the butternut is cooked pop it into a bowl and mash in the blue cheese – get this as smooth as possible.


The dough:

312.5 grams flour
4 eggs

Make a well with the flour and break the eggs open in the middle. Work the flour in from the sides and knead vigorously until you end up with a fat ball of dough. This takes about 10 minutes.

If you’re using a pasta roller you want to work it through a few times, making the setting smaller on each passing. You want to end up with a rectangular sheet about the length of your forearm.

As soon as you’re ready start making the ravioli by placing a heaped teaspoon of filling on the sheet of pasta spaced 4cm apart – get as many out as possible. Fold the pasta over (as seen in the photo) and lightly press to form little pillows. Cut out the ravioli. We’re almost done! Boil some salted water as you would normally and pop those cushions into the pot. It should take around 6 to 8 minutes to cook.

Serve with a sauce of your choice – we suggest marinara.

By Shawn Greyling

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Recipes: