Ingredients

For Ravioli
1 ½ lbs butternut squash
1 1/3 cups freshly grated Parmesan cheese
1 bunch parsley, finely chopped
½ cup pine nuts, toasted
1 ¼ fresh lasagna sheets
1 egg, beaten
3 ¾ cups fresh chicken stock
Salt and ground black pepper

For the sauce
¼ cup walnut pieces
5f ready-to-eat dried apricots, roughly chopped
2 sliced wholemeal bread
1 cup ricotta cheese
1/3 cup ricotta cheese
1/3 cup milk

Directions
1. Bake the squash on a baking tray for 45 minutes. Cut them in half lengthways, remove the seeds and scoop out the flesh. Put the flesh into a food processor with the grated Parmesan cheese, half the parsley, the pine nuts and seasoning, and blend to a rough puree.
2. Place the squash mixture into the centre of round lasagna sheet about 1 teaspoon, then brush the edges of each one with a little beaten egg. Place a second round on top of each one, then pinch together the edges to make ravioli. Transfer to a serving platter.
3. To make the sauce, place the walnuts, apricots, bread and remaining parsley in a food processor and process to fairly fine crumbs. Add the ricotta cheese and pulse to mix. Spoon into a pan, add the milk, then heat gently, stirring constantly until smooth. Pour the sauce into a warmed serving jug.
4. Heat the stock in a fondue pot to boiling point, and then place on a burner at the table. Served with warm walnut sauce.