Butternut Squash And Sage Ravioli
Ingredients
- 7 oz all-purpose flour
- 2 x eggs
- 1 tsp salt
- 2 tbsp water or so
- 9 oz cooked butternut squash purée
- 1 oz grated parmesan
- 3 tbsp ground hazelnut
- Salt and pepper
- 1 x shallot, chopped
- 1 tbsp sage leaves, chopped
- Juice of 2 large organic oranges
- 2 oz butter
- 6 x sage leaves
- 1 inch ginger root
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