Butternut squash Ravioli with sage butter

Dean Edwards: Heart-shaped butternut squash ravioli with sage butter.

Serves 2

Ingredients
1 butternut squash peeled and diced
1 red onion
3 cloves garlic
2 sprigs fresh thyme
1 red chilli deseeded and finely chopped
grated nutmeg
20g toasted pine nuts
salt and pepper
parmesan cheese

200g oo type flour
1 whole egg
5 egg yolks
1 tbs olive oil
1tsp water
pinch salt
30g unsalted butter
fresh sage leaves
squeeze lemon juice

Method
1. Peel and dice the butternut squash, quarter the onion and place in a baking tray add the unpeeled cloves of garlic, thyme, drizzle with olive oil and season before roasting at 190c for 1 1/2 hours. Blitz the mixture in a food processor then add nutmeg, chilli and pine nuts, set to one side to cool.

2. Combine all of the pasta ingredients then kneed for 5 mins, until the pasta comes together, wrap in clingfilm and chill in the fridge for 30 mins.

3. Remove pasta from fridge and on a floured surface roll out as thinly as possible. Cut into rounds using a pastry cutter, place a spoonful of filling on top and wet edge, place another disc on top and press down to seal. cut into desired shape, (maybe a heart for valentines day!) In a large pan of salted boiling water cook the ravioli for 3-4 mins.

4. Melt the butter in a pan, add the sage and cook for 2-3 mins, season with salt and pepper and a squeeze of lemon juice.

5. Serve with parmesan shavings