Squash, Sage and Mascarpone Pasta Filling

Makes: Dough plus 1 filling serves 4
Preparation time: 5 minutes
Cook time: 30 minutes


  • 1kg butternut squash, peeled and cut into chunks
  • 1 small bunch sage
  • 2 tbsp Filippo Berio Classico Olive Oil
  • 100g mascarpone
  • Freshly grated nutmeg
  • Zest 1 lemon
  • 1 egg


Preheat the oven to 190ºC. Mix the butternut squash and 10 leaves of sage in a bowl. Add Filippo Berio Classico Olive Oil and coat well. Season and place on a baking tray. Cook for 30 minutes until tender.

Place the squash in a food processor, add the mascarpone, nutmeg, zest and blend until combined. Season, add the egg and blend until smooth.


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