Preheat the oven to 200°C.
Mix the pasta flour, salt, oil and eggs in a bowl until it forms a dough. Knead the dough for 5 minutes before wrapping it in Clingfilm and leaving it to rest for at least 15 minutes
Peel and dice the squash into small pieces, toss in a little olive oil, salt and pepper and dump into an oven tray. Roast for 15-20 minutes until cooked through.
Dice the onion and garlic and finely chop the thyme and rosemary before frying them with a dash of oil in a saucepan with lid for 5 minutes
Transfer the cooked squash to a bowl and mash together with the cream cheese, cooked onion mix, then taste the filling for seasoning.
Bring a large pan of salted water to the boil.
Roll the pasta out into sheets as thin as possible either by hand on a well-floured surface or using a pasta roller if you have one. Brush the pasta with milk and spoon tsp sized dots of the filling onto the pasta.
Cover with another sheet of equally thin pasta and press down around the filling to seal.
Cut out the ravioli using a fluted circular cutter. Note that up to this stage can be done a few hours before cooking if you want to get the preparations of a meal out of the way.
Drop a portion or two of the ravioli into the pan at a time and boil for 3-4 minutes to cook the pasta but so that it remains al dente.
Melt the butter in a pan, add flour then the coconut milk. Let it flour taste cook out then add the ravioli.
per potion 189g
Calories 499 kcal
Vitamin A 233mcg