Ravioli with squash & crunchy crumbs

Ravioli with squash & crunchy crumbs

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(6 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal496
  • fat21g
  • saturates8g
  • carbs62g
  • sugars9g
  • fibre5g
  • protein20g
  • salt1.36g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g fresh white breadcrumb
  • small handful sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 500ml pack cheese-filled ravioli
  • pinch crushed chilli flakes

Method

  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.

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Comments (7)

realveggie's picture

Parmesan style, i stand corrected

realveggie's picture

PAREMSAN IS NEVER VEGETARIAN

josephina86's picture
1

Maybe it was my lack of skill, but it turned out a bit dry and a bit bland. Also, the whole/mash cubed thing also proved a problem. It didn't look particularly great!

jburton's picture

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

lizarimmer's picture
5

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!

astroboy's picture
4

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

bighungrystone's picture
4

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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