Foodie Friday Recipe: Squash & Ricotta Ravioli With Arugula

Looking for a healthy recipe perfect for fall? Try this delicious squash ravioli with creamy ricotta & arugula!

Sweet and nutty winter squash is a wonderful ingredient for hearty fall recipes. Filling, tasty, and packed with antioxidants and fiber, it’s also a super healthy food!

This delicious recipe from Jamie Oliver combines squash with creamy ricotta – a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses – and peppery arugula, for the perfect hearty but healthy fall dish.


Squash & Ricotta Ravioli

Serves: 4
Cook & Prep Time: 2H 30M
Difficulty: Intermediate
  • 1 small butternut squash (900g)
  • 250 g ricotta cheese
  • ½ a bunch of fresh basil (15g)
  • 3 large free-range eggs
  • 300 g  flour , plus extra for dusting
  • 600 ml 7-veg tomato sauce
  • 70 g fresh rocket (arugula)
  • 10 g Parmesan cheese
  • Extra virgin olive oil


  • Preheat the oven to 180°C/350°F.
  • In a tray, roast the squash whole for 1 hour.
  • Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
  • Halve it in the tray, discarding the skin and seeds.
  • Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
  • …………………………………………………
For full instructions, visit




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