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Ravioli with squash & crunchy crumbs

Ravioli with squash & crunchy crumbs

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A star rating of 3.6 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal496
fat21g
saturates8g
carbs62g
sugars9g
fibre5g
protein20g
low insalt1.36g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 3.6 out of 5.8 ratings
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