Goats cheese butternut squash pancetta and sage rotolo

Ingredients

• 1 free-range egg
• 4 free-range egg yolks
• 180g/6oz 00 pasta flour, plus extra for dusting
• 1 tbsp olive oil
• rapeseed oil, for frying
• 200g/7oz pancetta, cut into 1cm/½in cubes
• 1 small butternut squash, peeled and cut into 1cm/½in cubes
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large red chilli, finely chopped
• 2 tbsp finely chopped fresh sage
• 250g/9oz goats' cheese, rind removed
• salt and freshly ground black pepper
• 100ml/3½fl oz double cream
• 150g/5½oz young small spinach leaves, washed and drained
• 150g/5½oz freshly podded peas, cooked and refreshed in cold water
• 150g/5½oz freshly podded broad beans, cooked, peeled and refreshed in cold water
• ½ lemon, juice only
• extra virgin rapeseed oil

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