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Italian Indulgence slow cooked beef and mushroom in a red wine ragu ravioli with roasted butternut squash and sweet vine cherry tomato and salsa verde 

Serves 2

Preparation time: 20 mins, cooking time: 35 mins

  • ½ small butternut squash, peeled and cut into 1cm, cubes

  • ½tsp chilli flakes

  • 6 cherry vine tomatoes, cut in half

  • 3tbsp extra virgin olive oil

  • 1tbsp flat leaf parsley, roughly chopped 

  • 1tbsp mint, roughly chopped 

  • 1tbsp chives, finely chopped

  • 1tsp grainy mustard

  • 1tbsp capers, roughly chopped

  • 1tbsp cornichons, roughly chopped

  • salt and pepper to season

  1. Preheat the oven to 180°C. Place the butternut squash on a baking tray lined with tin foil and toss through the extra virgin olive oil, garlic and chilli flakes.  Season with salt and pepper and roast in the oven for 25 mins.  

  2. Add the cherry tomatoes and roast for a further 10 mins.

  3. To make the salsa verde mix together the remaining extra virgin olive oil, parsley, mint, chives, mustard, capers and cornichon. 

  4. Cook the pasta according to packet instructions, strain, return to the pan and toss through the salsa verde and roasted vegetables.

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