Ravioli with butternut squash, marjoram, sage and butter
by Theo Randall
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Ingredients
Store Cupboard
4 large eggs, organic
150g of 00 flour
50g of fine semolina, plus extra for dusting
salt
pepper
Fruit & Vegetables
1 small butternut squash
1 garlic clove, sliced
1 tbsp of fresh marjoram, chopped
Dairy
125g of unsalted butter
Spices & Dried Herbs
1/4 nutmeg, grated
Cheese
100g of mascarpone
100g of Gorgonzola dolce latte
Salad & Fresh Herbs
1 bunch of sage, roughly chopped