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Butternut squash ravioli with fried sage leaves and sun-dried tomatoes
Fruit and vegetables
500g/1lb 2oz
butternut squash
, peeled, de-seeded, chopped into 4cm/1.5in cm pieces
½ small
red onion
, peeled, cut in half, thinly sliced
handful fresh
sage
leaves
Cooking ingredients
3 tsp
olive oil
sea salt
flakes
freshly ground
black pepper
freshly grated
nutmeg
, to taste
300g/10½oz ‘00’ grade
flour
, plus extra for dusting
1 tsp
salt
6 tbsp
olive oil
Dairy, eggs and chilled
25g/1oz
pecorino
or other vegetarian hard Italian cheese, finely grated, plus extra to serve
3 large free-range
eggs
Other
4
sun-dried tomatoes
(preserved in oil, from a jar or can), drained, cut into thin strips
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