Fresh ravioli with squash and goat’s cheese

Serving instructions

  • Anna Burges-Lumsden
  • Serves 2
  • Takes 10 minutes to make, 15 minutes to cook
Fresh ravioli with squash and goat’s cheese


  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


  • 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.


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