Open butternut ravioli with crispy rosemary and coffee oil

Preheat the oven to 200°C.

Toss the butternut, onions, garlic, 50ml of the olive oil, honey, the 5ml (1 tsp) salt and orange juice together on a roasting tray and bake until cooked through and golden on the edges, 30 – 40 minutes.

Slowly heat 100ml of the olive oil with the coffee beans in a saucepan over medium heat. Once the oil is warm, turn the heat to low for 10 minutes, before switching off. Leave to infuse until all the other preparation is complete, then strain the oil through a tea sieve into a glass bottle.

Heat the remaining 50ml olive oil in a frying pan over high heat. Carefully throw in the rosemary sprigs and fry until crispy, but still green. Drain on paper towel, pulling the leaves off the stalks.

Meanwhile, cook the pasta sheets until al dente (about 8 minutes for store-bought pasta, 3 minutes for freshly made pasta) in a pot of salted, rapidly boiling water. Drain and set aside.

Assemble the dish by loosely folding the pasta, scooping the butternut ‘filling’ in between the folds, then sprinkling with the crispy fried rosemary, sea salt flakes and black pepper. Finish with a drizzle of the coffee oil and serve topped with grated Parmesan, if desired.