Ravioli with red-hot chilli, butternut and blue cheese

Name: Ravioli with red-hot chilli, butternut and blue cheese
Yield: 4 servings
Cuisine: Bistro
Ingredients: 1.00 butternut cubed; 3.00 fresh chillies chopped; 45.00 ml fresh chillies 573; 2.00 ravioli; 100.00 g blue cheese crumbled; 125.00 ml cream; 0.00 sea salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ravioli with red-hot chilli, butternut and blue cheese

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Ingredients (7)

1.00	butternut — cubed
3.00	fresh chillies — chopped
45.00 ml	fresh chillies — 573
2.00	ravioli
100.00 g	blue cheese — crumbled
125.00 ml	cream
0.00	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 180 &degC.
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.