Squash and ricotta ravioli
- December 2007
- Serves 4
- Takes 1 hour to make, 30 minutes to roast, plus cooling and chilling
This vegetarian ravioli recipe is brimming with autumnal flavours of sage, chestnut and squash.
- Vegetarian recipes
- 48.3g (23.5g saturated)
- 83.9g (9.5g sugar)
Freeze: at the end of step 5. Open freeze the ravioli in 1 layer, then transfer to a box when frozen. Freeze for up to 3 months. Cook from frozen in boiling water for 5 minutes.
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