Butternut Squash and Rosemary Ravioli with Toasted Hazelnuts

October reminds us to slow down, take care, and nourish ourselves in every sense of the word. It is a month of awareness, reflection, and gentle strength — a time to honour the women we love, and to nurture our own health with intention and grace.

This golden bowl of Butternut Squash and Rosemary Ravioli feels like a warm embrace. Each tender parcel carries the sweet earthiness of squash, the quiet depth of rosemary, and the comfort of Parmigiano and olive oil. Ground flaxseed and toasted hazelnuts add nourishment and texture, creating a meal that is both wholesome and quietly indulgent.

Cooking, in moments like this, becomes more than just preparing food. It’s a reminder to pause, to care, and to feed not only our bodies but also our spirit. Because self-care begins at the table, one beautiful meal at a time.

Butternut Squash and Rosemary Ravioli with Toasted Hazelnuts

Serves: 4 | Prep time: 40 minutes | Cook time: 25 minutes

Ingredients:

• 225g butternut squash, peeled, seeded and cut into 1.5cm dice

• 60ml extra-virgin olive oil, divided

• Sea salt and freshly ground black pepper, to taste

• 1 garlic clove, finely minced

• 2 tsp fresh rosemary, finely chopped, divided

• 1 tsp ground flaxseed

• 1 tbsp finely crushed toasted hazelnuts

• A pinch of ground nutmeg

• 60ml double cream

• 30g freshly grated Parmigiano-Reggiano, plus extra to serve

• 36 square or round wonton wrappers (available in most supermarkets or Asian grocers)

Directions:

1. In a large, deep frying pan, combine the diced butternut squash with 160ml water, 1 tbsp olive oil, and a pinch of salt. Bring to a simmer over medium-high heat, then cover and steam for 5–6 minutes, or until tender and most of the water has evaporated. Stir in the garlic and ½ tsp rosemary; sauté gently for another minute until fragrant.

2. Transfer the mixture to a food processor. Add the double cream, grated Parmigiano, ground flaxseed, a few grinds of pepper, and blend until smooth. Fold in the toasted hazelnuts once the filling cools slightly, for a delicate texture that contrasts the creamy base. Set aside.

3. Lay six wonton wrappers on a clean, dry surface. Place 1 rounded teaspoon of filling in the centre of each. Moisten the edges lightly with water, fold into triangles (or half-moons), and press gently to seal, pushing out any air pockets. Transfer to a wire rack and repeat with the remaining wrappers and filling.

4. Bring a large pan of salted water to a gentle simmer. Cook the ravioli in batches for 3–4 minutes, until they float and turn translucent. Remove carefully with a slotted spoon and place onto warm plates.

5. In a small saucepan, warm the remaining olive oil with the remaining rosemary until it just begins to sizzle. Remove from the heat immediately to preserve the fragrance.

6. Drizzle the warm ravioli with rosemary oil, sprinkle with extra Parmesan and a touch of cracked pepper, and serve immediately. For a final flourish, add a few more toasted hazelnut crumbs on top.