Butternut squash ravioli with fried sage leaves and sun-dried tomatoes


  • 4 sun-dried tomatoes (preserved in oil, from a jar or can), drained, cut into thin strips
  • handful fresh sage leaves
  • 6 tbsp olive oil
  • 1 tsp salt
  • 3 large free-range eggs
  • 300g/10½oz ‘00’ grade flour, plus extra for dusting
  • freshly grated nutmeg, to taste
  • + 6 more ingredients
    • 25g/1oz pecorino or other vegetarian hard Italian cheese, finely grated, plus extra to serve
    • ½ small red onion, peeled, cut in half, thinly sliced
    • freshly ground black pepper
    • sea salt flakes
    • 3 tsp olive oil
    • 500g/1lb 2oz butternut squash, peeled, de-seeded, chopped into 4cm/1.5in cm pieces

1. Preheat the oven to 200C/400F/Gas 6. 2. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of b...

View full recipe at SpringPad


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