Name: Ravioli with squash & crunchy crumbs
Yield: 4
Ingredients: 3 tbsp olive oil -; ½ butternut squash , peeled and cut into small cubes -; 1 garlic clove , crushed -; 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve -; zest 1 lemon -; 85g fresh white breadcrumb -; small handful sage leaves -; 500ml pack cheese-filled ravioli -; pinch crushed chilli flakes -

Ingredients for - Ravioli with squash & crunchy crumbs

1. 3 tbsp olive oil

2. ½ butternut squash , peeled and cut into small cubes

3. 1 garlic clove , crushed

4. 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve

5. zest 1 lemon

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.