Ingredients

• half a medium sized butternut squash, peeled, seeded and chopped into 2cm cubes
• 1 shallot finely chopped
• 1 clove of garlic finely chopped
• 1 heaped tbsp ricotta cheese
• ½ tsp dried oregano
• a good seasoning of white pepper
• a pinch of Maldon salt
• 2 sage leaves, finely snipped
• olive oil for sauteing and roasting

• 150g Doves Farm Gluten Free Plain Flour
• 1 tsp Xanthan gum
• 2 eggs
• 1 ½ tbsp olive oil ( plus a little more, if required)
• pinch of salt

Method

1. Heat oven to 200ºC/190ºC Fan. [caption id="attachment_744" align="alignright" width="150"] Ravioli filling[/caption]
2. Lightly coat the butternut squash and roast in the oven for 30-40 minutes until it is tender and nicely roasted.
3. Meanwhile, saute the chopped shallot in  a little oil, until tender. Put aside until the squash is ready.
4. When the squash is ready, let it cool and put it in  a food processor with all the other ingredients.
5. Whiz all the ingredients together - I like to leave a little texture in it. Alternatively you can use a potato masher to mash together the filling.

1. Wash and dry the food processor and add the flour, salt, and Xanthan gum and give it a quick whiz to mix them all together.
2. Lightly beat the eggs and add them and the oil to the mix. Whiz until a  dough forms, it should come away from the sides of the processor, and be slightly tacky to touch. The texture should be satin like and smooth. If it is a bit dry add a little more oil. I like to finish off the dough by hand on a clean floured surface. If it is too tacky add a little more flour.
3. Put it a bowl covered in cling film and rest in the fridge for 30 minutes.
4. Now make the ravioli. I find it easier to roll out the pasta by hand on a floured surface, until it is about 1 mm thick, but use a pasta machine if you prefer. [caption id="attachment_748" align="alignright" width="150"] Prepared ravioli[/caption]
5. Cut out circles of the pasta, using a pastry or ravioli cutter - 7cms is a good size.
6. Place a teaspoon of the filling in the centre of each circle, and use a pastry brush and a little  water to wet the edges of each circle.
7. Fold over into a semi-circle and gently squeeze the ravioli edges together.
8. Lightly dust a plate with flour and put the ravioli on the plate covered by a cloth until needed.
9. You should get about 2o ravioli from the recipe.

1. Cook the pasta as you would do normally in a large pan of boiling water.
2. This pasta takes longer than you would think for fresh pasta - around 10 minutes - test one first so that you can get 'done-ness' that you like.
3. Serve  with some melted butter and sage and chives or with a little tomato sauce.