Ravioli with squash & crunchy crumbs

• olive oil↗3 tbsp tbsp
• butternut squash↗½

  peeled and cut into small cubes

• garlic clove↗1

  crushed

• vegetarian parmesan↗50g g

  -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve

• lemon↗zest 1
• fresh white breadcrumb↗85g g
• sage↗small handful

  leaves

• pack cheese-filled ravioli500ml ml
• crushed chilli flakes↗pinch pinch

Step-by-step instructions

1. 1

   Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.

2. 2

   In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.

3. 3

   Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.