Jerusalem Artichoke and Squash Ravioli

01 Mar 2017

To my delight I discovered some Jerusalem artichokes in this weeks bag of goodies. The first thing that sprang to mind was a soup and then I thought I could roast them until they were light and fluffy, bringing out their earthy goodness. Instead I thought I'd challenge myself and perhaps inspire you to do the same. Together with the beautiful squash that accompanied my artichokes, I sandwiched them between homemade ravioli sheets! I haven't diverted from a traditional pasta recipe and this one is taken from BBC Food. Please click through to the link for full recipe. It's simple, easy to follow and works a treat!
Makes approx 10-12 ravioli, great as a starter. * it's worth noting, you may have more filling than pasta. Save it for the next day and add it to your spaghetti



  • 200g Jerusalem artichokes, scrubbed clean
  • 200g squash, peeled and cut into even chunks
  • 2 tblsp olive oil
  • 2 sprigs of thyme leaves
  • 2 red onions, peeled and quartered
  • 3 tblsp Balsamic vinegar
  • Parmesan cheese
  • Handful of pine nuts roasted
  • Walnut oil


Make pasta according to instructions. Once you have completed step 2, preheat the oven to 200 C.

Place the artichokes and squash in a roasting tray adding the olive oil and thyme leaves. In a separate roasting tray, add the onions and balsamic vinegar, cover the onions with tin foil as we don't want them to go crispy and place both trays in the oven for around 40 minutes. Roast until the onions are really soft and sweet and the artichokes and squash are cooked through. Keep an eye on both as they are likely to cook at different speeds.

When cooked allow everything to cool down enough to handle and finely chop the onions, reserving the balsamic vinegar. Peel away the artichoke skin, mash the flesh with the squash and mix in the onions. Add the reserved balsamic vinegar a splash at a time until you are happy with the flavour, you may not need all of it. Grate in a handful of Parmesan and add salt and pepper, remember to keep tasting as you go along to make sure the flavour suits you!

Back to the pasta and follow steps 3 and 4 of the recipe. Once you have the two sheets laid out in front of you, put a pan of salted water on to boil. Brush or spray one pasta sheet with water and add a teaspoon of filling to the centre leaving a gap of at least 2.5 cm apart before adding the next teaspoon of filling, until you get to the end of your sheet. Carefully place the second sheet over the top by cupping your hand over the first filling, pushing any air bubbles out and pressing the edges together. Then move on to the second filling until you have a long stretch of two pasta sheets with a row of fillings along the middle. If you have a cutter (round or square), you can use this to cut each ravioli out. I dont, so I cut them out with a knife into squares.

Once you have all the pieces cut out I'd suggest you squeeze the ravioli edges together to ensure they are sealed and pop them into the boiling water for 3-4 minutes. Drain the ravioli, drizzle a little walnut oil over the top along with any remaining balsamic vinegar. Grate a little more Parmesan over the top and serve!

Recipe type: