BURNT BUTTER AND SAGE RAVIOLI
Try this rich and creamy Burnt Butter & Sage Ravioli recipe, it will become a new family favourite!
for 4 to 6 servings
500g pumpkin, peeled, deseeded, coarsely chopped
1 tbsp olive oil
1 garlic clove, crushed
2 tsp ground cumin
1/4 cup Tasty Shredded Cheese
salt & pepper, to season
375g fresh lasagna sheets
200g Unsalted Butter chopped
1/4 cup small fresh sage leaves
2 tbsp fresh lemon juice
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 press the edges together to seal. Use a round biscuit cutter to cut between the pumpkin mixture to make circles. Repeat with the remaining pasta sheets and filling.
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. Serve.