RAVIOLI LASAGNE

Serves 6

EASY

GREAT VALUE Preparation: 25 minutes Cooking: 1 hour

butternut 1, peeled and cubed olive oil 4T bacon 250 g, roughly chopped leeks 4, halved and cut into thirds garlic 2 cloves, crushed chicken stock 1 cup cream 2 cups sea salt and freshly ground black pepper, to taste

Woolworths five-cheese ravioli

2 x 250 g packets sage, fried, for serving

1 Preheat the oven to 180°C. Place the butternut on a lined baking tray, drizzle with 3 T olive oil and roast until slightly caramelised and tender, 35–45 minutes. Meanwhile, fry the bacon until crispy and set aside. 2 Heat the remaining olive oil in the same pan and sweat the leeks until soft and golden, then add the garlic and cook for 5 minutes. Add the chicken stock and reduce for 10 minutes, then add the cream and bring to a boil. Once boiling, add the butternut and bacon, combine and season. 3 Spread a layer of the cream sauce on the bottom of an ovenproof dish, add a layer of ravioli, then repeat until you’ve used all the ravioli and sauce. Bake for 20–25 minutes, or until the ravioli is tender and crispy on the edges. Serve with the fried sage. MEAT-FREE

WINE: De Wetshof Limestone

Hill Chardonnay 2019 1 Preheat the oven to 190°C. To make the lady fingers, whisk the egg whites with half the caster sugar until stiff peaks form, then whisk the egg yolks with the remaining caster sugar until fluffy and pale. 2 Fold the flour into the egg yolk mixture, then fold into the egg whites. Place the batter in a piping bag and pipe onto a lined baking tray. Bake for 10–15 minutes, or until slightly golden around the edges. 3 Meanwhile, dust the almonds with 3 T icing sugar and place on a baking tray. Bake for 20 minutes or until caramelised. Combine the espresso, brandy and sherry. 4 Combine the egg yolks with the remaining icing sugar and mascarpone. Whisk the egg whites until stiff peaks form, then fold into the mascarpone mixture. 5 Heat the cream in a small saucepan, then pour over the dark chocolate and combine to make a ganache. 6 Lay the lady fingers out on a serving platter and drizzle with the coffee syrup.