Ingredients

For the ravioli: 3 tbsp light olive oil 1 small onion, very finely diced 500g butternut squash, skinned, cleaned and finely diced 100g butter 1 tbsp crumbled amoretti biscuits 1 free-range egg 24 wanton wrappers For the herb butter: 50g butter, softened 2 tbsp fresh sage finely shredded 1 tbsp fresh flat leaf parsley, chopped 1 tbsp chives, chopped To serve: 150g pancetta cubed 50g freshly grated Parmesan Maldon sea salt and freshly ground black pepper

Description

Bring A Large Pan Of Salted Water To The Boil. Heat A Heavy-based Saucepan, Add One Tablespoon Of The Olive Oil And The Onions. Cook Until The Onions Start To Soften.  Next Add The Butter To The Pan. Tip In The Butternut Squash, Season With A Little Salt

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