Roasted walnut and butternut squash ravioli
Walnuts are not only delicious but also packed with nutrients, making them a perfect addition to your autumn recipes. For a hearty main course that celebrates the season, whip up a batch of my Roasted Walnut and Butternut Squash ravioli with a nut-brown butter and sage sauce.
Method
Toast a handful of walnuts in a dry frypan until fragrant, then toss them with roasted and caramelized butternut squash, sautéed leeks, and creamy goat’s cheese. Mix this together with a little bit of nutmeg and salt and pepper. Set aside to cool.
Lay out your egg wonton wrappers and add a good teaspoon of the pumpkin mix. Place a sage leaf on top then brush a little water around the edges. Top with more egg wonton wrappers and press together to ensure all the air is out. Cook in boiling water until they rise to the top.
In a separate pan add butter, sage and a little salt and cook until the butter is nut brown and the sage is crispy. Add the ravioli to the pan and toss.
Plate in flat bowls with a good grating of parmesan cheese!