Squash & Sage Sauce With Spinach & Ricotta Ravioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat and add 30g [45g] [60g] butter

Swirl the butter around the pan as it melts, and cook for 3-5 min or until the butter starts to brown and smell nutty, then remove the pan from the heat – this is your brown butter

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash cubes are fork-tender

Meanwhile, add your spinach & ricotta ravioli to a pot with boiled water and bring to the boil over a high heat

Cook the ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the ravioli

Heat a small dry pan over a medium heat

Once hot, add your walnuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, peel and slice (don't chop!) your garlic

Strip your sage leaves from their stems, discard the stems

Return the brown butter to a medium-high heat and add the sliced garlic, sage leaves and softened butternut squash cubes with a pinch of salt

Cook for 2-3 min further or until the garlic is fragrant and the sage leaves are starting to crisp

Once fragrant, add the drained ravioli to the pan and give everything a good mix up – this is your butternut squash & sage sauce with spinach & ricotta ravioli

Wash your salad, then pat it dry with kitchen paper