Butternut and ricotta ravioli with fresh sage and black olive tapenade



Ingredients 15
Servings
Time
  • For the Tapenade:
  • 100
    g
    de-stoned black olives
  • 15
    ml
    capers and 3 anchovies
  • 50
    ml
    Good extra virgin olive oil
  • 1
    cloves
    garlic
  • Salt to taste
  • Blend above ingredients together and season to taste.
  • Spoon into a jar, and cover with a thin layer of olive oil. Store in the fridge.
  • Butternut and ricotta ravioli:
  • 400
    g
    raw butternut, peeled.
  • 150
    g
    ricotta cheese
  • 5
    cloves
    whole garlic
  • Salt
  • 7
    small fresh sage leaves
  • Olive oil
 

Method

 
Preheat the oven to 160 C.
Cut the butternut into 2cm pieces.
Place the peeled (whole) Garlic cloves and the Butternut onto a baking tray. Glug some Olive Oil over, and season with salt. Cook in the oven for 45 minutes, making sure that it doesn't brown, as you don't want crispy bits in your ravioli.

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