Fresh ravioli with squash and goat’s cheese

Method

1. Melt half the butter in a large sauté pan, add the chopped butternut squash, season well, then fry over a medium heat for about 8-10 minutes until golden brown all over. Add the garlic, sage and lemon zest and fry for 1 minute. Add the rest of the butter and the lemon juice and gently fry over a low heat for 1 minute until melted.
2. Meanwhile, cook the ravioli in a large pan of boiling salted water according to the packet instructions and drain well. Drizzle with a little olive oil, then add to the pan with the butternut squash, and carefully stir to coat with the sauce.
3. Tip into serving bowls and scatter with crumbled goat’s cheese and rocket leaves before serving.