Burnt Butter & Sage Ravioli
A seasonal classic that will please the whole family
Serves
4-6Prep
45 minsCook
25 minsMethod
- 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.
- 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
- 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.
- 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.
Ingredients
- 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