Fresh ravioli with squash and goat’s cheese

Serving instructions

• Anna Burges-Lumsden
• Serves 2
• Takes 10 minutes to make, 15 minutes to cook

Ingredients

1. 50g butter
2. 350g peeled butternut squash wedges, cut into cubes
3. 2 garlic cloves, chopped
4. Small handful fresh sage leaves, chopped
5. Grated zest of ½ lemon, plus a squeeze of juice
6. 250g fresh spinach and ricotta ravioli
7. 50g soft goat’s cheese, crumbled
8. Large handful wild rocket

Method

• 1. Melt half the butter in a large sauté pan, add the chopped butternut squash, season well, then fry over a medium heat for about 8-10 minutes until golden brown all over. Add the garlic, sage and lemon zest and fry for 1 minute. Add the rest of the butter and the lemon juice and gently fry over a low heat for 1 minute until melted.
• 2. Meanwhile, cook the ravioli in a large pan of boiling salted water according to the packet instructions and drain well. Drizzle with a little olive oil, then add to the pan with the butternut squash, and carefully stir to coat with the sauce.
• 3. Tip into serving bowls and scatter with crumbled goat’s cheese and rocket leaves before serving.

Nutrition

Chef's Tip

Wine Recommendation