Blue cheese and butternut ravioli with rosemary and chilli butter – Food & Home Magazine
TO DRINK: Morgenster Caruso, pink and dry and perfect for this. Ingredients - PASTA DOUGH - 450g cake flour - 3 large eggs - 5ml (1 tsp) olive/avocado oil -
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Ingredients
- PASTA DOUGH
- 450g cake flour
- 3 large eggs
- 5ml (1 tsp) olive/avocado oil
- pinch of salt
- 60ml (¼ cup) butter
- 5 fresh sage leaves
- 1 garlic clove, crushed
- 500g butternut, cubed and cooked
- 2,5ml (½ tsp) ground cinnamon
- 70g (½ cup) blue cheese
- salt
- freshly ground black pepper
- BUTTER SAUCE
- 80ml (? cup) butter, melted
- 5ml (1 tsp) dried chilli flakes
- 1 sprig fresh rosemary
- ciabatta bread, to serve
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