Squash Ravioli with Mushrooms and Sage

For the filling

400g butternut squash/pumpkin, peeled and roughly chopped

1 onion, roughly chopped

4 garlic cloves

1 tbsp olive oil

1 tbsp brown sugar

50g  Parmesan Cheese, grated

For the sage pesto

1 small garlic clove, chopped

25g California Walnut halves, toasted in a dry pan

25g fresh sage leaves

4 each fresh rosemary and thyme sprigs, leaves picked

25g Parmesan cheese, grated

Juice ½ lemon

125ml extra-virgin olive oil, plus extra to serve

For the sauce

750g mixed wild mushrooms

300g Lacinato kale (Svartkål) thick stems discarded, roughly chopped

Fresh Pasta Recipe

Make the pasta.

Heat the oven to 220°C/200°C fan. Toss the squash/pumpkin, onion and garlic with the olive oil in a large roasting tin, then season with salt and black pepper. Roast around 45 minutes or until the veg are tender. 

Add the vegetables to a food processor along with the sugar and cheese. Whizz until smooth, taste and adjust the seasoning, then set aside. 

Meanwhile, make the pesto. Pulse the garlic and a pinch of sea salt in a food processor, then add the walnuts and pulse again until roughly chopped. Add the sage, rosemary and thyme and pulse until well mixed but still coarse. Spoon the pesto into a bowl, stir in the Parmesan and lemon juice, then pour in the olive oil and mix to form a paste. Taste and season. 

Bring a large pan of salted water to the boil. Heat a drizzle of oil in a very large, non-stick frying pan and add the mushrooms and kale. Stir-fry for a few minutes until the leaves start to wilt and turn crisp, then mix in the pesto. 

Add the ravioli to the boiling water and simmer until they float. Remove with a slotted spoon and transfer to the frying pan with the cavolo nero, mushrooms and pesto. Add a little of the pasta cooking water and cook for a few minutes, turning the ravioli carefully, until the sauce has coated the pasta. Season, divide among warmed bowls, then finish with a little extra-virgin olive oil.