Burnt Butter & Sage Ravioli

A seasonal classic that will please the whole family

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45 mins
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25 mins


  1. Cook the pumpkin until tender, mash roughly. In a separate small pan, heat garlic and cumin over medium heat in olive oil until aromatic. Add with cheese to the pumpkin and stir until combined. Season with salt and pepper.
  2. Place 1 pasta sheet on a lightly floured surface. Place heaped teaspoons of pumpkin mixture, in 2 rows, at 5cm intervals on the pastry sheet. Use a pastry brush to brush the pasta around the pumpkin mixture with water. Top with another pasta sheet and pre
  3. To make the sage-butter sauce, melt the butter in a small frypan over medium heat. Add the sage and cook, stirring occasionally, for 4-5 minutes or until the sage is crisp and the butter is light golden. Remove from heat and stir in the lemon juice.
  4. Cook the ravioli in batches in a large pot of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Divide the ravioli among serving bowls and spoon over the sage-butter sauce and cooked peas. Serve.


  • 2 tbsp toasted pinenuts (optional)
  • 2 cups all purpose flour
  • 2 teaspoons salt flakes
  • 10 sage leaves
  • 50g butter
  • Grated Parmesan
  • 1/2 pumpkin
  • 250g Swiss brown and button mushrooms, chopped in quarters
  • 1/2 lemon
  • Flour for dusting

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