My parents always have butternut squash in the vegetable store so I popped outside to hunt for some herbs, and rummaged the cupboard for other ingredients, coming across pine-nuts and Parmesan, and got to cooking the filling!
Butternut Squash, Pine-nut and Sage Ravioli filling.
1 butternut squash
Half a white onion
Small bag of pine-nuts
Handful of fresh sage
Salt and pepper to season
The butternut squash can be boiled, or for extra flavour roasted with some olive oil in the oven for roughly 40mins at gas mark 5/6. Leave it in its skin but cut it in half to expose half of the flesh. If you boil the squash it will only take 10-15mins. (This certainly saves time!
At the same time fry off the onions (finely chopped) in a small pan, then toast three quarters of the pine nuts.
Once the squash is done remove from its skin and mash. Finely chop the sage and mix in along with the onions and pine nuts. Grate in about 4 tbsp of Parmesan and season to taste.
This is the basic filling for your pasta.
If using a ravioli mould, lay your first sheet onto the mould and press into the dimples.
Fill each dimple with a teaspoon of filling. Make sure there are no air bubbles caught underneath the filling.
Lay a final layer of pasta on top and roll over with a rolling pin to seal the parcels.
These will only take 4 mins to cook.
A good tip is that they will begin to float when they are done!
We served this with a basic cheese sauce which had some of the squash mixture stirred in, the remainder of the toasted pine nuts on top and a rather yummy glass of Cava.
We received compliments from everyone! I hope you enjoy the dish too!