Beetroot and Butternut squash Ravioli

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These delicate pockets of goodness are not only VERY impressive, but very simple too. Perfect as a starter or a main course… depending on how many you can eat! Ours are stuffed with butternut squash and beetroot and topped with lemon and garlic, but truth be told… you can pop in whatever you fancy, or what needs eating up in your fridge.

PREP TIME 2 hours
COOK TIME 4-5 minutes
SERVES Makes 20



  • 150ml OGGS® Aquafaba
  • 150g plain flour or pasta flour
  • ¼ tsp turmeric


  • Dash of olive oil
  • ½ butternut squash, washed, peeled and diced
  • 1 beetroot, washed and diced
  • 2 cloves of garlic
  • 1 lemon, zest and juice
  • Salt and pepper

To serve

  • Extra virgin olive oil
  • Freshly ground pepper


  1. Preheat oven to 160°C Fan (180°C / Gas 4).

  2. In a bowl, mix together the pasta ingredients until the dough comes together and pulls away from the bowl.

  3. Next, sprinkle a work surface with a handful of flour and knead the dough for about five minutes. Soon it will appear smooth and stretchy. At this point, pop the dough back into the bowl and place a damp cloth over it. Leave for an hour, before rolling out.

  4. Season and drizzle the olive oil over the butternut squash, beetroot and whole unpeeled garlic cloves. Pop into the oven for 40 minutes or until the veggies are all roasted and soft.

  5. Squeeze the roasted garlic from the skins and mash with the butternut squash, beetroot and lemon zest. Check the seasoning and add more if necessary.

  6. Generously sprinkle a work surface with flour and roll out your pasta. The thinner the pasta, the better your ravioli! Using a cookie cutter or even the rim of a glass, cut out 40 circles… as many as you can!

  7. Spoon a small teaspoon of filling into the middle of 20 discs. Sit the other 20 discs on top. Using your finger, for each ravioli press the edges of the two discs together ensuring there are no air bubbles.

  8. Simmer a large saucepan of water on a low heat and gently lower the ravioli into it. Cook them for 3-4 minutes, until they float to the top.

  9. Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and some freshly ground black pepper.

Top Tips

  • For a super sophisticated finish, press the fork around the edges to indent a lovely little print.
  • Use this pasta ravioli recipe whenever and add whatever fillings you want. We also love using plant-based soft cheese and some spinach and serving with some extra virgin olive oil and sage leaves. Yum!


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