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Ravioli with red-hot chilli, butternut and blue cheese

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 7
Servings 4


  • 1
    x 300 to 400 g packet ready-cut butternut
  • 3
    chillies, chopped
  • 45
    olive oil
  • 2
    x 250 g packets readymade ravioli
  • 100
    blue cheese, crumbled
  • 125
  • salt and freshly ground black pepper


Preheat the oven to 180 °C.
Place butternut in a baking dish and top with chopped chilli.
Drizzle olive oil over and roast for 30 to 40 minutes or until the butternut is tender.
Remove from the oven and stir through the cooked ravioli.
In a saucepan, gently heat the blue cheese and cream together until the cheese has melted.
Pour over the pasta and season with salt and pepper.
Serve with a bowl of lettuce dressed with lime juice and extra-virgin olive oil.

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