basil pesto on ravioli with roasted butternut squash, dolcelatte and walnuts
Serves 4
Ingredients
1/2 butternut squash
2tbsp / 2 x 5mlsp olive oil
1lb 6oz / 600g approx fresh ravioli
5oz / 125g dolcelatte, or other blue cheese, crumbled
2oz / 50g walnut halves
4tbsp / 4 x 15mlsp Stark Naked Basil Pesto
Preheat oven to 190°C / 375°F Mark 5. Halve the butternut squash and scoop out the seeds. Cut off the skin and cut the flesh into 1in / 2.5cm pieces. Toss the butternut squash in oil, put onto a baking sheet and roast for 40 minutes.
Cook the ravioli in boiling, lightly salted water for 3-5 minutes or until cooked to your liking. Drain and reserve 3 tbsp / 3 x 15mlsp of the cooking liquor. Return ravioli to the pan, stir in the butternut squash, dolcelatte, walnuts, cooking liquor and pesto. Stir well and spoon onto plates. Serve with a salad and season with black pepper.
Ravioli with Stark Naked Basil Fresh Pesto - delicious!
If you want a really speedy dinner then replace the butternut squash with sliced courgettes and cook them with the pasta.