Filling

1. Peel and chop butternut and garlic. Chop peppadews and if using fresh sage chop.

2. Coat butternut chunks and garlic with oil place on a baking tray and cook until soft approx. 45 mins

3. When cooked put in a mixer and pulse add more olive oil slowly until smooth.

4. Add peppadews, Parmesan, sage and seasonings to taste.

5. Leave to cool fully

Pasta

1. Mix all ingredients together to a stiff dough.

2. Knead and stretch the dough until elastic (about 10 minutes)

3. Wrap in cling film and put in fridge for 30 minutes.

4. On a floured surface roll out – if you have a pasta machine put through until the dough is approx. 2mm. No machine? Roll the dough until it is 2mm thick.

5. Put a teaspoon of cooled filling on one layer of pasta dough then cover with another layer cut around each one and press edges getting rid of any air and making sure well sealed.

Sauce

1. Chop sage and garlic

2. Put butter in a saucepan and melt add sage and garlic and cook very slowly so the butter is infused with both.

3. Raise the heat so butter browns and the sage is crisp. Stir all the time.

4. Add Parmesan and seasonings to taste.

5. Cook the ravioli in salted boiling water for 2 minutes.

6. Serve with butter sauce and garnish with pine nuts.