Nutty apricot & cinnamon pudding
A sticky, spicy and moreish pudding - brilliant way to round off a winter meal
Ravioli with squash & crunchy crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- ½ butternut squashpeeled and cut into small cubes
- 1 garlic clovecrushed
- 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 sageleaves
- 500ml pack cheese-filled ravioli
- pinch crushed chilli flakes
Nutrition: per serving
- kcal496
- fat21g
- saturates8g
- carbs62g
- sugars9g
- fibre5g
- protein20g
- salt1.36glow
Method
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.
