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Ravioli with squash & crunchy crumbs
- 3 tbsp olive oil
- butternut squash , peeled and cut into small cubes
- 1 garlic clove , crushed
- 50g vegetarian Parmesan -style cheese, (we used Twineham Grange Italian-style cheese), finely grated, plus extra to serve
- zest 1 lemon
- 85g fresh white breadcrumbs
- small handful sage leaves
- 500ml pack cheese-filled ravioli
- pinch crushed chilli flakes
Directions:View on BBC Good Food
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