Homemade Butternut Squash Ravioli
When the squash is ready, add it to a bowl with grated parmesan, ricotta, chopped thyme, chopped sage leaves, the zest of a lemon, salt and pepper. Mash it all together.
Pasta Time. It is easy. So easy. You just have to have faith and be persistent. Measure out 200g of flour and pour it onto a surface. Make a well in the middle. Crack eggs into a bowl and whisk together. Pour the egg mix into the well.
Cut out circles with a cutter. Each quarter of the dough should give you 8 circles. You’ll need 32 circles to make 16 ravioli.
Heat a pan of water and season with salt. Add your ravioli. They should take 4 minutes. They are ready when they all float to the top.
In the meantime, get your sauce on. Melt butter in a pan. Add sage leaves and 12 drops of lemon juice. When the butter starts to brown, remove from the heat.
Serving time. Place ravioli on a plate. Pour the butter sauce over the top. Add the crispy sage leaves, sprinkle over some extra Parmesan and bob's your uncle! Enjoy!