Neven Maguire's Buffalo Milk Ricotta & Spinach Ravioli with Butternut Squash and Toasted Pecans

INGREDIENTS

• 1 Pack Simply Better Buffalo Milk Ricotta & Spinach Ravioli
• 75g Butter
• Sea Salt
• 120g Pecan Nuts
• 1 Small Butternut Squash – Peeled & Cubed
• 2 tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil
• 25g Butter
• 1 tbsp Simply Better Organic Grade A Canadian Maple Syrup
• 1 tbsp Simply Better Balsamic Vinegar
• Sea Salt & Ground Black Pepper
• 2 tbsp Simply Better Sicilian DOP Extra Virgin Olive Oil
• 225g Spinach – Washed & Tough Stalks Removed
• Sea Salt & Freshly Ground Black Pepper
• Mixed Salad Leaves – To Serve
• Simply Better Italian 30 Month Parmigiano Reggiano, grated

METHOD

For the Toasted Pecan Nuts:

Heat a dry non-stick frying pan on a medium heat. Add the pecan nuts and allow to toast while tossing for 2-3 minutes. Transfer to a plate, allow to cool & set aside.

For the Caramelised Butternut Squash:

Using a steamer, cook the cubed butternut squash for approximately 6-8 minutes, until cooked through but still holding their shape. Keep the pot from underneath the steamer to cook the ravioli. 

Heat a medium frying pan until hot with the extra virgin olive oil, transfer the steamed butternut squash to the frying plan & gently toss in the oil.

Add in the butter. Drizzle over the maple syrup and balsamic vinegar & allow to caramelise, tossing occasionally. Once the butternut squash has turned a golden caramel colour, reduce the heat to low to keep warm and season with salt and pepper.

For the Wilted Spinach:

Heat a pan over a medium heat & add a cube of butter. Add the spinach & toss in the butter until wilted. Season to taste then drain well on kitchen paper to remove the excess moisture.

For the Ravioli:

Using the reserved pot of water add in a good pinch of salt & 50g of butter. Bring the pot back to the boil & reduce to a simmer.

Gently place the ravioli in the water and stir to ensure the ravioli doesn’t stick. The ravioli will take 4-5 minutes to cook. Strain and return to the pot along with the remaining butter, tossing gently to coat the ravioli in the melted butter.

To Serve:

To serve, place the wilted spinach in the centre of the plate, followed by the ravioli. Gently place the caramelised butternut squash on top. Sprinkle over the toasted pecan nuts, breaking them between your fingertips.

Scatter over mixed salad leaves followed by the grated parmesan and finish with a drizzle of extra virgin olive oil.