BURNT BUTTER AND SAGE RAVIOLI

BURNT BUTTER AND SAGE RAVIOLI

Try this rich and creamy Burnt Butter & Sage Ravioli recipe, it will become a new family favourite!

PREPARATION TIME
45 minutes
COOKING TIME
20 minutes

INGREDIENTS

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
PREPARATION TIME
45 minutes
COOKING TIME
20 minutes

PREPARATION

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 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.
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. Serve.
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