Squash ravioli with sage butter is one of the most delicious things on the planet. It’s not hard to make, but it is a bit finicky. But it’s worth it.

This recipe here is the one I use most often. Over the weekend, I was in Toronto visiting a girlfriend who recently spent a fortune on all the pasta-making attachments for her stand mixer. We had fun playing with all the gear, rolling out sheets of pasta dough for our ravioli filling and so on. Mostly, anyway, because we were a bit overly ambitious and by late afternoon were quite ready to be finished with it all.

If you are looking for a quicker fix, follow the recipe exactly and use wonton wrappers as your noodles — super easy and quick. Alternatively, you can buy fresh sheets of pasta (like lasagna noodles) at an Italian grocer.


Here is a photo of the filling…


– Dinah Murdoch lives, eats and writes in Kitchener.