Serves 4

Difficulty : medium
Price : affordable

Preparation time : 30 min
+ 3 hours15 resting time
Cooking time : 35 min

Ravioli dough
  • 275 g flour
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3 large eggs

  • 350 g butternut squash
  • Fresh thyme
  • Olive oil
  • 7 thin slices capocollo
  • 60 g burrata

  • 40 g grated parmesan
  • 150 g crème fraîche
  • 6-8 basil leaves
  • Salt
  • Pepper


Ravioli dough
Mix the flour, salt and olive oil.
Beat the eggs and then slowly incorporate into the flour with a fork.
Once the mixture comes together, knead the dough by hand until smooth and firm.
Wrap the dough in cling film and refrigerate for at least 3 hours.

Preheat your oven to 200°C.
Cut the peeled butternut squash into 1.5 cm cubes and
Arrange these on a baking sheet lined with greaseproof paper.
Sprinkle with salt, thyme leaves and 2 to 3 tablespoons of olive oil.
Bake for 30 minutes.
Once the butternut squash is cooked, leave the cubes to cool
Before pouring into a salad bowl. Add the capocollo and combine with an immersion blender or food processor.
Finely slice the burrata and add to the mixture.
Season with salt and pepper, then place in the fridge.

Preparing the ravioli
Cut the ravioli dough into 4 pieces.
Roll the pieces out thinly in the shape of a long rectangle, ideally using a pasta maker.
Spoon the filling into a pastry bag and pipe circles of filling in a line onto one sheet of dough, spaced around 5 cm apart.
Cover with another sheet of dough, press down firmly to release any air from between the two pieces of dough and press the edges together to seal.
You can then cut out your ravioli. Repeat this process until you have used up all the dough and stuffing.
Arrange your ravioli on a lightly floured baking sheet and refrigerate for 15 minutes.

Pour the Parmesan and cream into a saucepan and cook gently over low heat, stirring occasionally.
Finish by adding the finely chopped basil leaves, salt and pepper.

Boil a large pot of salted water.
Lower your ravioli into the water and cook for 3 minutes (2 minutes for al dente).
Remove the ravioli from the water using a slotted spoon.
Pour half a ladle of the pasta water into the sauce, add the ravioli and cook for 1 minute.
Serve with a drizzle of olive oil and freshly ground black pepper

The result


Emmanuelle, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.


She created her blog Casserole&Chocolat ( in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.


Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..

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