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Open ravioli with squash & porcini mushrooms
- 450g butternut squash , peeled and chopped
- 25g butter
- generous grating nutmeg
- 25g vegetarian Parmesan -style cheese, coarsely grated
- 1 tbsp finely chopped dried porcini mushrooms
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 tsp soy sauce
- generous pinch saffron
- 85g chestnut mushrooms , quartered
- 1 fat garlic clove , shredded
- 100g bag baby spinach
- 4 sheets fresh lasagne , halved
- shavings of Parmesan (or vegetarian alternative), optional
Directions:View on BBC Good Food
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