Name: Ravioli with squash & crunchy crumbs
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Home
Recipes
Ravioli with squash & crunchy crumbs

Ravioli with squash & crunchy crumbs

Good Food team

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.6 out of 5.8 ratingsRate

loading...

Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food

Easily halved

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Nutty apricot & cinnamon pudding

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal496
fat21g
saturates8g
carbs62g
sugars9g
fibre5g
protein20g
salt1.36g

low

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.

Recipe from Good Food magazine, January 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now