Name: Ravioli with squash & crunchy crumbs
Cook time: 15 min
Yield: 4 servings
Cuisine: Italian
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

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

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

Instructions

1 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.

2 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.

3 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.