Stuffed ravioli with butternut squash

1. Pre-heat the oven to 200 ˚C.
2. Scoop the seeds from the half a butternut squash using a spoon. Slice the squash into pieces of approx. 1cm in thickness, then dice the flesh. Divide the diced flesh over a baking tray lined with baking paper. Drizzle with 1 tablespoon of olive oil and bake the pumpkin in the oven in approx. 25 minutes.
3. Heat the sunflower oil in a pan to 180 ˚ C. Fry 12 sage leaves and drain them on a piece of kitchen paper.
4. Finely slice the Parma ham into strips and finely chop the rest of the sage. Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Mix the Parma ham, finely sliced sage and cayenne pepper with the butternut squash. Season with salt and pepper.
5. Beat the egg. Take a wonton wrapper and place a tablespoon of the butternut squash mixture in the centre. Brush the edges of the wrapper with the beaten egg. Lay another wrapper on top and firmly press the edges together to exclude any air. Use the cutter to make round ravioli.
6. To make the beurre noisette, melt and heat the butter in a small pan until it browns and caramelises. Pour the beurre noisette through a fine sieve.
7. Bring a pan of water to the boil and add the rest of the olive oil. Cook the ravioli in boiling water for about 4 minutes until just cooked. Divide the ravioli over four warmed plates. Pour over the beurre noisette and garnish with the fried sage leaves.

Enjoy