Butternut Squash and Pumpkin Ravioli with Sage Butter

Homemade ravioli looks really impressive and isn't that difficult to make, however it is time consuming so make sure you give yourself plenty of time to do it. I've used two types of squash as my filling because I thought it would be a nice way to make these slightly inelegant vegetables look a bit more refined. This ravioli is the perfect autumnal dinner- not too heavy, but tasty and comforting at the same time. I served mine with a simple sage butter garnish and some roasted vine tomatoes- delish!

Ingredients

1 butternut squash, around 600g, cut into inch long cubes

1 small pumpkin, around 300g, cut into inch long cubes

1 red onion, finely sliced

1 bunch of sage, chopped

2 garlic cloves, finely chopped 

Salt and pepper

3 tbsp olive oil

300g fresh pasta

100g butter

Roasted vine tomatoes, to serve

Method

1.Preheat oven to 180 degrees. Place the butternut squash, pumpkin, red onion and half the sage into an oven tray and drizzle over the olive oil. Place in the oven and bake for around thirty minutes, or until the squash has softened.

2.When the veg has cooked, transfer into a large bowl and using a hand blender, blitz until smooth. Season with salt and pepper and allow to cool completely whilst you prepare the pasta.

3. Divide the pasta dough into three, and using a pasta maker, roll it out until you get to the thinnest setting. Using a pasta stamp or any other cutter, press out the desired shape of your ravioli.

4. The amount of filling you place in the ravioli will depend on the size of your shapes. It's best to start off with a teaspoon so you can gauge the amount of filling your pasta will take as you go along. Place the filling in the centre of your pasta and dip your finger into a cup of cold water, running it along the edge of the pasta shape. Place another shape on top and crimp this using the back of a fork to seal the ravioli, making sure it is tight enough that the filling won't leak out. Place the ravioli onto a well floured plate to prevent sticking.

5. Repeat this until you have used up all your pasta. There may be some filling left- this can be frozen until you want to use it up.

6. To cook the pasta, bring a large pan of salted water to the boil, and add the ravioli, cooking for around four minutes. Keep a watchful eye on them- if they boil for too long they may burst.

7. For the sage butter garnish, simple melt the butter in a small saucepan and add the sage along with a chopped garlic clove. Season to taste.

8.Carefully remove the ravioli from the pan using a slotted spoon, drizzle over the sage butter and serve immediately with the roasted tomatoes.