Ricotta Ravioli in Roasted Butternut Sauce

Pop the butternut chunks onto a large baking tray.

Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Bring a large saucepan of water to the boil with 1/2 tsp salt.

Add the ravioli and cook until tender, 3 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and cook for 30 secs.

Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the creme fraiche, bring to the boil, then remove from the heat.

When ready, stir through roasted butternut squash, butter (see pantry for amount) and half the hard Italian style cheese until melted. Taste and season with salt and pepper if needed.