Kabocha and Ricotta Ravioli

Method
Prep:45min  ›  Cook:50min  ›  Ready in:1hr35min 

1. Preheat oven to 180 C / Gas 4. Toss the kabocha in olive oil, chilli and salt and pepper. Bake on a baking tray for about 30 minutes or until soft with golden brown edges.
2. Allow to cool slightly. Remove any excess moisture from the ricotta before mixing with the squash, basil and Parmesan.
3. Lay a wonton wrapper down on a clean dry surface and place a spoonful of squash-ricotta mix in the centre. Wet each edge of the wonton wrapper with water and place a second wrapper on-top. gently press down on all sides, pushing any air out. Repeat for the remaining wrappers.
4. Bring a large pot of water to the boil and heat a frying pan on medium with a dash of olive oil. Fry the chorizo in the pan until golden and crisp. There should also be lots of pan juices.
5. Lower the ravioli in batches into the boiling water, ensuring not to overcrowd. Allow to cook for 3 to 4 minutes (they will rise to the surface when ready). Remove ravioli with a slotted spoon, serve on plates with the chorizo, pan juices and sprigs of thyme.

Ingredients

Kabocha squash and wonton wrappers can be purchased in Chinese/Oriental speciality shops. If kabocha is unavailable, use butternut squash instead.