Recipe information
Ingredients for - Ravioli with squash & crunchy crumbs
2. ½ butternut squash , peeled and cut into small cubes -
4. 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve -
6. 85g fresh white breadcrumb -
7. small handful sage leaves -
8. 500ml pack cheese-filled ravioli -
9. pinch crushed chilli flakes -
How to cook deliciously - Ravioli with squash & crunchy crumbs
1. Stage
Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.
2. Stage
In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.
3. Stage
Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.
