Butternut squash and goats cheese ravioli with pine nut butter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the pasta dough by combining the flour and eggs until in forms a soft and bouncy dough.

Step 2

Continue kneading for a further 5 minutes.

Step 3

Wrap the dough in cling film and leave to rest in the fridge for at least an hour.

Step 4

Meanwhile heat the oven to 180 C. Cut your butternut squash into 2cm cubes and place in a baking dish with a drizzle of olive oil and a few sprigs of thyme.

Step 5

Roast for at least 30 minutes, until the edges of the squash have started to crisp. In the last 5 minutes of cooking, crush 4 cloves of garlic into the squash and allow to golden.

Step 6

Remove the squash from the oven and gently mash with a fork. Then stir through the goats cheese and season with salt and pepper.

Step 7

Roll out your pasta until it is thin and slightly transparent. Spoon some mixture into each ravioli square and top with another square. Seal using a fork around the edges.

Step 8

To make the pine nut butter sauce, melt the butter in a frying pan and add finely chopped thyme and 2 tsps of dried sage.

Step 9

Once the butter has melted, continue to gently heat with two crushed cloves of garlic and the pine nuts.

Step 10

Bring a saucepan full of water to the boil and then place your ravioli in the boiling water for 4 minutes.

Step 11

Drain the ravioli and then toss through the pine nut butter.