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Butternut & Sage Pasta Filling

 

Veg HT MC 30mins




Serves 4     Hot Vegetarian Vegetables herbs Main Course Stuffing Gluten Free Eggless*

Ingredients
350g/12oz Butternut Squash, deseeded, peeled and cut into large chunks
1 teasp Freshly Chopped Sage
Salt and Black Pepper

Instructions

1. Place the squash in a large saucepan, cover with cold water and bring to the boil.

2. Add some salt then reduce the heat and cook the squash for 10-15 minutes until just tender.

3. Drain the squash very well in a colander, removing as much water as possible, then transfer to a mixing bowl together with the sage and black pepper, and mash with a fork. Dont make the mixture too smooth.

Allow to cool completely before using.

 



* NB Whilst this filling is Gluten free and eggless , for a completely gluten/egg free recipe use a gluten/egg free pasta dough


 


 

 

Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti

 


 

 

 

 More Pasta Filling Recipes  |  Pasta Dough recipes  | What's in Season 

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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