Ravioli with squash & crunchy crumbs

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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.
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.
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.

Per serving

496 kcalories, protein 20g, carbohydrate 62g, fat 21 g, saturated fat 8g, fibre 5g, salt 1.36 g

Latest comments and suggestions

• Rachel

  02 November 2007

  Rachel rated and commented on this recipe

  

  This is delicious and very simple. I used a pumpkin ravioli which was fabulous! I'll definately making this again. A nice simple supper.

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• astroboy

  02 February 2008

  astroboy rated and commented on this recipe

  

  i made spinach and ricotta ravioli and this recipe suited it well.

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• Liza

  08 February 2008

  Liza rated and commented on this recipe

  

  This was delicious - made it with spinach and ricotta tortellini and it was easy and super yummy. The combination of the butternut squash "sauce" and the sage crumbs was wonderful!

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• JOOLES

  29 October 2009

  JOOLES commented on this recipe

  This looks nice and the coments above are good. My only querie would be the recipe says to mash the squash when softened with the other engrediants, only in the picture the squash is still in cubes, im a bit puzzled

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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 breadcrumbs
• small handful sage leaves
• 500ml pack cheese-filled ravioli
• pinch crushed chilli flakes

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

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 breadcrumbs
• small handful sage leaves
• 500ml pack cheese-filled ravioli
• pinch crushed chilli flakes

Per serving

496 kcalories, protein 20g, carbohydrate 62g, fat 21 g, saturated fat 8g, fibre 5g, salt 1.36 g

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