Ravioli with squash & crunchy crumbs

Ravioli with squash & crunchy crumbs

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(8 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal496
  • fat21g
  • saturates8g
  • carbs62g
  • sugars9g
  • fibre5g
  • protein20g
  • salt1.36g


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ butternut squash, peeled and cut into small cubes
  • 1 garlic clove, crushed
  • 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 85g fresh white breadcrumb
  • small handful sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 500ml pack cheese-filled ravioli
  • pinch crushed chilli flakes


  1. Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.

  2. In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.

  3. Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.

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Comments, questions and tips

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29th Aug, 2011
Parmesan style, i stand corrected
29th Aug, 2011
4th Sep, 2010
Maybe it was my lack of skill, but it turned out a bit dry and a bit bland. Also, the whole/mash cubed thing also proved a problem. It didn't look particularly great!
jburton's picture
29th Oct, 2009
This looks nice and the coments above are good. My only querie would be the recipe says to mash the squash when softened with the other engrediants, only in the picture the squash is still in cubes, im a bit puzzled
8th Feb, 2008
This was delicious - made it with spinach and ricotta tortellini and it was easy and super yummy. The combination of the butternut squash "sauce" and the sage crumbs was wonderful!
2nd Feb, 2008
i made spinach and ricotta ravioli and this recipe suited it well.
2nd Nov, 2007
This is delicious and very simple. I used a pumpkin ravioli which was fabulous! I'll definately making this again. A nice simple supper.
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