Butternut Squash Ravioli with Sage Butter

So as promised I'm kicking off my Instant Restaurant recipes with one of my starters, Butternut Squash Ravioli served with a Sage Butter - tasty seasonal and light!

Handmade Butternut Squash and Goat's Cheese Ravioli with Sage Butter
Makes 24

Sage Butter:
75g butter
12 sage leaves (from the garden)

Pasta
550g ‘oo’ flour
4 fresh eggs (for 2 duck eggs)
salt

Filling
1 butternut squash
I medium onion, finely chopped
1 garlic clove
100g strong goat's cheese
1 tbsp butter
1/2 tbsp sage, chopped
120g parmesan, grated, plus extra to serve
Salt and black pepper

Method

Preheat oven to 190C, cut squash in half and remove the seeds from the butternut squash and brush all over with olive oil and place cut side down on a baking tray. Bake in the oven for about 35-40 minutes, until very soft. Meanwhile sautee the onions without browning. Scoop out the butternut squash flesh into a bowl, add the parmesan and some olive oil. Mix well, using the back of a fork to squash the butternut squash into a thick puree. Season to taste and set aside to cool.

Make pasta by hand into long sheets (by mixing flour, eggs and salt until into elastic dough then run through pasta maker until setting 1 thin.). Cut out circles and fill with squash mixture and crumble in the goat's cheese.

Blanch for 30 seconds ready to cook to serve. When ready to serve cook for 2 minutes in boiling salted water until cooked.

For the sage butter, heat butter until frothy, add in sage leaves until crispy, pour over ravioli to serve.