Simon Rimmer served up a tasty Sage with Butternut Squash and Ricotta Rotolo on Sunday Brunch.

The ingredients are: 10 fresh pasta sheets (15×11 cm), 175g grated mozzarella, 500g drained ricotta, 500g roasted squash (smallish cubes), 1 egg, Tbs fresh sage, chopped, 125g grated mozzarella and 100g veg parmesan style cheese.

For the sauce: 100ml olive oil, 1 finely chopped onion, 1 stalk celery, finely chopped, 2 cloves chopped garlic, 2 x 400g tins chopped tomatoes, 45g tom puree, 100ml red wine, Salt & Pepper and 100ml veg stock.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.