Ravioli with squash & crunchy crumbs

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 496
  • fat 21g
  • saturates 8g
  • carbs 62g
  • sugars 9g
  • fibre 5g
  • protein 20g
  • salt 1.36g


  • 3 tbsp olive oil
  • 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
  • zest 1 lemon
  • 85g fresh white breadcrumbs
  • small handful sage leaves
  • 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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