Christmas squash and turkey open ravioli
Ingredients
Cooked turkey at room temperature, chopped sliced or shredded – as much as you like
1 butternut squash, peeled and cut into 3-4cm chunks (900g)
3 tablespoons olive oil plus a drizzle for the boiling water and garnish.
1 teaspoon dark brown sugar
3-4 tablespoons turkey stock from the bird
1 red chilli finely sliced.
½ teaspoon ground cinnamon
2 sage leaves leaves finely sliced
4 large garlic cloves
A handful of cooked chestnuts, crumbled
Salt and pepper
4 fresh lasagne sheets
Parmigiano Regiano
Method
Step 1
Start by preparing the cooked turkey so that the meat comes nicely up to room temperature.
Step 2
Heat your oven to 220°C / 425°F / Gas Mark 7. Put the squash in a bowl with the olive oil, sugar, cinnamon, chilli, stock, salt and pepper and mix well.
Step 3
When cooked, remove from the oven and squeeze out the flesh from the garlic bulbs (discard the skins) then roughly mash and mix everything together with a potato smasher or back of a spoon.
Step 4
Sprinkle in the chestnuts, turkey, mix again and leave in the oven with the heat turned off. If you want to make the dish a little richer, add a knob of butter to the butternut squash mix.
Step 5
Bring a large deep pan of salted water to the boil, add a drizzle of oil and place the lasagne sheets into the boiling water one at a time – If you don’t have a big pan boil the sheets individually.
Step 6
Boil for 2 minutes or desired tenderness, stirring occasionally so that they don’t stick together.
Step 7
Remove from the water individually with a slotted spoon or tongs and place directly onto a warm dinner plate.
Step 8
Place the squash mix onto half of the sheet so that you can fold the other half on top. Drizzle with olive oil, Parmesan cheese and serve.
