Lily's Roast garlic and squash ravioli

Ingredients

500g beetroot

Small squash

Olive oil

Balsamic vinegar

Walnuts

Sage

Thyme

Salt and pepper

Chilli

Butter

Nutmeg

Apple cider vinegar

Challots

Garlic

Aqua faba Water

700g plain flour

Method

Chop beetroot and squash evenly. Toss beetroot in olive oil and Balsamic vinegar and place on a baking tray along with a sprinkle of Nutmeg. Drizzle olive oil on the squash and Place 3 cloves of garlic in the tray to roast. Put in a 200 degree oven and roast.

Put flour and salt in a bowl and create a well. Add aqua faba, water and olive oil and mix to form a dough. Kneed the dough on a floured surface until it is smooth. Once the vegetables are roasted, take them out and let them cool.

Chop the Challots, chilli and toasted Walnuts and blend Along with apple cider vinegar and the squash and garlic. Once smooth Place in a bowl and leave. Blend the beetroot, Balsamic, half of the remaining Walnuts and 2 sprigs of Thyme until smooth and Place in another bowl. Roll the rested dough out until it is thin enough to see the light through it. Pipe the 2 mixtures onto the rolled dough and paint water onto the gaps. Place another sheet of pasta dough on top and carefully press out any air. Trim edges and cut into squares. Add sage and Thyme to boiling water and let sit. Add butter, Nutmeg and sage to a pan and cook until butter in melted and fragrant. Bring the sage and Thyme stock to a boil and Place 5 ravioli pieces at a time until the float. Once they float to the top of the water drain them and plate up. Drizzle sage butter on and enjoy.