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.
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.
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.