BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE

SERVES 4 TO 6 PORTIONS

FOR THE BUTTERNUT SQUASH

340g (12oz / 0.75lb) cubed butternut squash

2 tbsp. olive oil Sea salt

FOR THE FILLING

1 onion, finely chopped

1/4 cup chopped pecans

1/2 tsp. sea salt

Freshly ground black pepper

Homemade Ravioli Dough, rolled into thin sheets

1/4 cup vegan margarine

1/4 cup olive oil

1 tbsp. brown sugar, plus extra if needed

1/2 cup fresh sage leaves

Pinch of ground nutmeg

NUTRITIONAL VALUES

Calories: 500kcal
Fat: 45.3g (7g S.Fat)
Carbs: 25.9g
Protein: 3.7g
Sugar: 5.6g
Sodium: 377mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Season with salt and roast for 45 to 50 minutes, or until pierced with a fork. Remove from the oven and puree until smooth in a food processor. Continue to process in the food processor.

FOR THE FILLING
Heat the oil in a large skillet over medium-high heat and sauté the onion until soft and lightly browned. Cook for 1 minute more after adding the pecans. In a food processor, combine the onion and pecans with the roasted butternut squash. Season with salt and pepper. Process until almost smooth, then season to taste.

FOR THE RAVIOLI
Cut the pasta sheets into 3-inch circles and spoon 1 to 2 teaspoons of filling into the center of each. Wet the edges lightly with cold water with your fingertips, then fold in half and pinch the edges to seal.

Bring 2 inches of water in a large pot to a gentle boil.

Cook for 3 to 5 minutes, or until the ravioli looks cooked. Meanwhile, heat the margarine and oil in a large non-stick skillet over medium heat until the margarine begins to bubble. Brown sugar should be added at this point. Using a slotted spoon, remove the ravioli from the water and place them in the skillet with the margarine. Add the sage and cook the ravioli for a few minutes, turning frequently, until lightly browned. If necessary, add more brown sugar. Season with nutmeg and serve right away.