Spiced Butternut Squash Ravioli with Spinach Chermoula Dressing
Vegan, Quick Dinner
A brilliant and satisfying vegan recipe, bursting with flavour!
This traditional North African dressing really packs a punch and is not only great with our Butternut Squash Ravioli, but you’ll find it works great with fish too, so its definitely worth making a batch for the week.
250g Dell'Ugo Spiced Butternut Squash Ravioli (Buy now)
80g sundried tomatoes
100g baby spinach
20ml White wine vinegar
1 clove of Garlic
Pinch of paprika
Pinch of cumin seeds
Pinch of chilli powder
40g virgin olive oil
30g pumpkin seeds
Mix all ingredients into a food processor except the pasta and pumpkin seeds and blend to a course paste.
In a dry frying pan heat the pumpkin seeds and colour lightly then remove and leave to cool.
Bring a pan of boiling salted water to the boil and then cook the pasta for 2 minutes and drain.
In a bowl combine the dressing with the pasta and then place into serving plates.
Sprinkle over the seeds.