400g pumpkin or butternut squash, deseeded and cut into thin slices or thin wedges. Leave the skin on.
1 tbsp good quality runny honey
2 tbsp rape seed oil
6-8 sage leaves
500g fresh ravioli, I would go for a spinach and ricotta filling
200g cream cheese
125g mozzarella cheese
50g parmesan cheese, grated
1 tbsp Dijon mustard
Prep time 15 minutes
Cooking time 35 minutes
Pre heat oven to 190oc
Prepare you pumpkin or butternut squash and coat in the honey and the rape seed oil. Add the sage leaves and season with salt and pepper.
Melt your cream cheese in a sauce pan and add the mozzarella and half of the parmesan cheese. Add a tbsp. of Dijon mustard.
Pour your uncooked fresh ravioli into a large baking dish and pour over the cheat cheese sauce. Mix well.
Lay the sliced pumpkin on top, not forgetting about the sage leaves which you want to crisp up while cooking. Have some bits of the pumpkin poking upwards and over lapping so it will brown and caramelise in places and scatter over your remaining parmesan cheese.
Place into your preheated oven for 35 minutes until the pumpkin is caramelised and tender and the cheese sauce is bubbling.
Remove from the oven and allow to cool slightly before serving with a big baby leaf spinach salad for extra iron.