RAVIOLI WITH SQUASH & CRUNCHY CRUMBS

Ravioli with squash & crunchy crumbs image

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

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper

Time 30m

Number Of Ingredients 9

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 breadcrumb
small handful sage leaves
500ml pack cheese-filled ravioli
pinch crushed chilli flakes

Steps:

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.

Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.36 milligram of sodium