for 20 pieces

Squash

250 g	squash (e.g. butternut, approx. 400 g), cut into pieces
¼ tsp	salt

Filling

100 g	ricotta
1 tbsp	sage, finely chopped
½	organic lemon, use grated zest and juice
1 tsp	salt
a little	pepper

Ravioli

2	roll of pasta dough
1	egg, beaten
1 tbsp	butter, melted

Dip

100 g	plain yoghurt
1 tbsp	mixed herbs (e.g. parsley, sage, chives), finely chopped
½ tsp	salt
a little	pepper

How it's done

Squash

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the squash, season with salt, cover and cook over a medium heat for approx. 25 mins. until soft. Puree the squash, cool slightly.

Filling

Mix the squash, ricotta, sage, lemon zest and lemon juice, season.

Ravioli

Halve each piece of pasta dough lengthwise, divide the mixture into four. Place 10 portions on the bottom halves of the 4 pasta strips at equal intervals. Brush the upper halves of the pasta strips with a little egg, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, transfer to a tray lined with baking paper. Brush the ravioli with butter.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C.

Dip

Mix the yoghurt and herbs, season. Serve as a dip with the ravioli.

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