|250 g||butternut — peeled,finely chopped|
|20 g||rocket — finely sliced|
|1 cloves||garlic — cloves, crushed|
|40 g||parmesan cheese — grated|
|40 g||pine nuts — (or almonds), chopped|
|1||eggs — large, lightly beaten|
|30 ml||fresh chillies — 573|
|2 cloves||garlic — cloves, crushed|
|1||rosa tomatoes — halved|
|250 ml||tomato juice|
|fresh basil — handful|
|parmesan cheese — shavings|
Boil the butternut until tender. Drain well. Add the rocket and garlic to the hot butternut, cover and leave to stand for five minutes to allow the rocket to wilt. Stir in the Parmesan and nuts and season well with salt and freshly ground black pepper.
Brush a wonton wrapper with egg. Put a spoonful of the butternut mixture in the centre of the wrapper and cover with another wrapper. Pinch the sides to seal, making sure there are no air bubbles. Use a ravioli cutter or a scone cutter to press out a circle shape. Repeat with the remaining mixture and wonton wrappers.
Heat the olive oil over a medium heat. Add the garlic and the cherry tomatoes. Simmer for two minutes, then add the tomato juice and simmer for a further five minutes. Add the basil leaves and remove from the heat. Season to taste. Cover and set aside.
Bring a saucepan of water to the boil. Cook a few ravioli at a time for two or three minutes. Remove with a slotted spoon and place in a shallow dish.
Pour the sauce over the ravioli and toss gently to coat. Serve garnished with shaved Parmesan and basil.
Text and image: Ideas magazine