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Rolling-pin ravioli with pumpkin and sage butter. 2.5 of your 5 A Day

I always find that cheese gets lost when it’s tucked inside a ravioli parcel. So, these ones are packed with the pure taste of pumpkin and garlic. That means you can drizzle a generous gloss of sage butter over the top and finish with a dusting of Parmesan. The flavours are much more prominent.

Serves 4, making 8–10 ravioli for each person

For the filling
1 small to medium-sized pumpkin or butternut squash
2 garlic cloves, roughly chopped
sea salt and black pepper

For the pasta dough
230g plain f lour
1/2 teaspoon salt
2 eggs
1 tablespoon olive oil
4 tablespoons water

For the sage butter
75g butter
a small handful of sage leaves, finely chopped (about 1 heaped tablespoon)
sea salt
3 tablespoons pine nuts, toasted
To serve
400g baby leaf spinach
2 garlic cloves, roughly chopped
sea salt and black pepper
25g Parmesan cheese, finely grated

First make the filling. Roast, steam or sauté the squash with garlic until tender. Mash or whizz in a blender to a smooth pureé. If it looks a bit wet, put it in a saucepan and simmer until the water evaporates out and the squash looks thick and rich. Season well and set aside.

For the pasta, tip the flour and salt into a large bowl. Make a well and break the eggs into the centre. Add the oil and water, and fold together, mixing to form a soft dough. Add drops of water if it’s too dry or more flour if it’s too sticky. Knead on a floured surface until smooth and elastic. Quarter the dough. Roll on a floured surface until 1/4–1/2cm thick. Cut into 2–3cm diameter rounds using a shotglass, small jar or a cutter. Press each round a bit thinner using the heel of your hand. Pair the circles.

Now fill the ravioli: brush one of the circles in each pair with water. Add 1 teaspoon of filling. Top with the other circle and seal, pressing the sides together and drawing out any air pockets. Continue with remaining dough. Dust the ravioli with plenty of flour to keep them dry and prevent them from sticking. Place on a baking sheet and cover with a dry cloth.

Let the ravioli sit while you wilt the spinach. Place the spinach, garlic and a pinch of salt in a large lidded pot over medium-low heat and let it wilt down – no water or oil needed at this stage. Once the spinach has cooked down, tip it into a colander and gently press out the bitter juices. Add a splash of oil and fluff through. Season and set aside.

Place the butter in a small pan and let it cook slowly until frothy and lightly browned. Add the sage and a good pinch of salt. Set aside.

Cook the ravioli: bring a very large pot of salted water to the boil. Cook in batches for 3–5 minutes, until glossy and cooked through. Use a slotted spoon to remove each batch to a warm tray and drizzle with oil.

Arrange the ravioli on the plates. Dot the spinach around them. Gently reheat the butter, spoon over the ravioli and scatter Parmesan over top.

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