Butternut and ricotta ravioli with fresh sage and black olive tapenade

Name: Butternut and ricotta ravioli with fresh sage and black olive tapenade
Yield: serving
Cuisine: Family
Ingredients: 100 g olives black, pitted; 15 ml capers; 50 ml olive oil extra virgin; 1 cloves garlic cloves; salt to taste; blend above ingredients together and season to taste.; olive oil; 400 g butternut raw, peeled; 150 g ricotta cheese; 5 cloves garlic whole bulb; salt; 7 sage; fresh chillies 573

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Tuck into this Italian dream.

By How to cook an Elephant October 26 2010

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Butternut and ricotta ravioli with fresh sage and black olive tapenade

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Ingredients (13)

For the Tapenade:

100 g	olives — black, pitted
15 ml	capers
50 ml	olive oil — extra virgin
1 cloves	garlic — cloves
	salt — to taste
	blend above ingredients together and season to taste.
	olive oil

Butternut and ricotta ravioli:

400 g	butternut — raw, peeled
150 g	ricotta cheese
5 cloves	garlic — whole bulb
	salt
7	sage
	fresh chillies — 573

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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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