Butternut squash ravioli with sage and pine nut butter

Image of Butternut Squash Ravioli With Sage And Pine Nut Butter, UK TV
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Ingredients

  • 25 g butter
  • 1 tbsp olive oil
  • 500 g butternut squash, diced
  • salt and freshly ground black pepper
  • 1/2 tsp grated nutmeg
For the pasta

  • 200 g plain flour, strong flour or '00' flour
  • 2 eggs, beaten
For the warm sage and pine nut butter

  • 110 g butter
  • 1 handfuls sage leaves
  • 25 g pine nuts
To serve

  • 25 g parmesan, finely grated
  • 1 handfuls leaves of rocket

Description

Make Your Own Home-made Ravioli With Rachel Allen’s Butternut Squash Filled Pasta Parcels

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