Turkey and butternut squash ravioli

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Making your own ravioli can be time-consuming but it pays dividends in terms of the flavour and quality of the resulting dish. This turkey and butternut squash recipe from Dominic Chapman is something of a revelation.

First published in 2015




Turkey and butternut squash filling

Poaching liquor


  • 250g of 00 flour
  • 6 egg yolks
  • 1 egg
  • 1 tbsp of olive oil
  • 1 tbsp of water, cold
  • 1 pinch of salt

To serve


  • Pasta machine
  • Pastry cutter
  • Ravioli stamp


To make the pasta dough, place the flour into a large bowl and make a well in the middle. Pour 4 of the egg yolks into the well, along with the egg, olive oil, cold water and salt. Slowly start to fold the flour in from the edges
  • 250g of 00 flour
  • 4 egg yolks
  • 1 tbsp of olive oil
  • 1 tbsp of water, cold
  • 1 pinch of salt
  • 1 egg
Carefully continue to fold the mixture until it starts to form a dough. As it comes together, tip the mix onto the table and knead for about 4 or 5 minutes until smooth. Cover with cling film or use straight away
Preheat the oven to 200°C/gas mark 6. Cut the butternut squash in half, score with a knife and brush with olive oil. Place the butternut squash, cut-side up, in a baking tray. Cover with tin foil and roast in the oven until tender
Remove the butternut squash from the oven and allow to cool slightly. With a fork, mash the flesh of the squash until smooth, then set aside until needed
Add the turkey to a pot of cold water and bring to the boil with the thyme, bay leaves, carrot, onion, celery stick, leek and garlic bulb. Once boiling, turn down the heat and simmer for 10 minutes. Turn off the heat and leave to cool in the liquor
Once cool, remove the skin from turkey leg and discard. Shred the meat into bite size pieces, removing all bones and sinew
Heat the olive oil in a large pan over medium heat. Once hot, fry the onion and garlic together until softened, but with no colour. Remove the pan from the heat and add the turkey, butternut squash, cheese, parsley, salt and pepper and mix until combined
Allow the filling mixture to cool. Weigh the filling mixture out into 50g balls
Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic
Use the 2 remaining egg yolks to make egg wash. Have a 6-8cm round pastry cutter square ravioli stamp ready
To make the ravioli, cut your sheets of rolled pasta into 50cm lengths. Place a sheet of pasta on a lightly floured work surface and brush lightly with the egg wash. Place balls of the turkey mixture in two rows with 10cm gaps between each one. There should be 10-12 balls of filling in total on the sheet of pasta
Take another sheet of pasta and gently cover the turkey balls that have been placed on the base sheet. Stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each turkey ball to form a dome
Using the pastry cutter or ravioli stamp, cut out the raviolis around the turkey balls. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the turkey mix is enclosed
Toast the pine nuts until golden brown and set aside. Bring a large pot of water to a boil. Add the ravioli and cook for about 4 minutes, until they are tender and rise to the top. Use a large slotted spoon to gently lift the ravioli from the water.
Meanwhile, finely chop half the sage. Heat the butter until it browns, remove from the heat and add the sage leaves
Fry the remaining sage leaves in hot olive oil until crisp and drain on absorbent kitchen towel. Add the ravioli to the brown butter and toss gently to coat
Transfer the ravioli’s onto warm plates, finish with more brown butter, sage leaves, pine nuts and grated Parmesan. Serve immediately with a green salad
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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