min preparation time
Preparing the stuffing :
1. Peel and dice the butternut squash.
2. Bake in the oven at 180°C for about 30 minutes, until the pieces are tender.
3. Mash the squash and mix with the ricotta, Parmesan, nutmeg, salt and pepper.
Assembling the ravioli :
1. Roll out the ravioli dough thinly.
2. Place small spoonfuls of filling at regular intervals on a sheet of pastry. Cover with another sheet of pastry.
3. Press the edges around the filling to form the ravioli and cut with a cookie cutter or knife.
Cooking:
Cook the ravioli in a large pan of boiling salted water for about 3-4 minutes, until they rise to the surface.
Sauce:
1. Melt the butter in a frying pan over a low heat and add a few sage leaves for flavour.
2. Lightly fry the cooked ravioli in the butter-sage sauce.
3. Add the Espelette pepper.
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