Ingredients:
- 4 large Garlic cloves Minced
- 2 large Yellow onions Diced
- 5 cups Fresh or frozen butternut squash
- 1 Litre Chicken stock
- 1 cup Water
- 1/2 tsp Cinnamon
- 2 tsp Salt
- 1 pinch Nutmeg
- 1 tbs Maple syrup
- 1 tsp Chili
- 1 pack Store bought ravioli Any type but riccota is a good choice
- 1 Handful of spinach laves
- Cream and parm to finish
Instructions:
- In a large pot over medium heat, add in 1 tbsp of oil. Once heated toss in your diced onion and garlic. All to saute for about 2-3 min. Add squash and cook for another 2-3 min.
- Next add in your stock along with 1 cup of water. Bring to a boil, cooking your squash for 15 min or until soft and tender.
- Add in your spices, maple syrup and season with salt.
- With an immersion blender or regular blender, blitz on high until silky smooth. Add in your ravioli along side a handful of cleaned spinach. Cook for 3-4 min over medium-high heat.
- Serve with a splash of cream, chilli flake and freshly shaved parm.