Ravioli With Squash & Crunchy Crumbs
In this recipe, tender butternut squash cubes are cooked to golden perfection and combined with a flavorful mix of garlic, Parmesan-style cheese, and lemon zest. The result is a creamy and aromatic sauce that pairs perfectly with cheese-filled ravioli. Topped with crispy sage breadcrumbs, this dish is a delightful balance of textures and flavors, making it a comforting and satisfying meal for any occasion.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 496 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.36 milligram of sodium
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