Ravioli with squash & crunchy crumbs
Ingredients
- Step 1 3 tbsp olive oil
- Step 2 ½ butternut squash , peeled and cut into small cubes
- Step 3 1 garlic clove , crushed
- Step 4 50g vegetarian parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve
- Step 5 zest 1 lemon
- Step 6 85g fresh white breadcrumb
- Step 7 small handful sage leaves
- Step 8 500ml pack cheese-filled ravioli
- Step 9 pinch crushed chilli flakes
Calories: 496
Carbohydrate: 62 g
Protein: 20 g
Fat: 21 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 4
TAGS
Buffet
Dinner
Lunch
Main course
Pastum
Snack
Starter
Supper
Italian
Josh Eagleton
10-30 minute
30-60 minute
4 serving
600 kcal or less
Breadcrumb
Breadcrumb
Good Food
Main
Parmesan
Quick
Ravioli
Ready-made ravioli
sage
Vegetarian cheese
White bread
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.