adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and pine nut ravioli with sage-butter sauce
Pumpkin and pine nut ravioli with sage-butter sauce
0 Likes
Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Homemade ravioli: irresistible pockets of texture and flavor.
Ingredients:
  • 500g Kent pumpkin, peeled, deseeded, coarsely chopped
  • 55g (1/3 cup) pine nuts
  • 1 garlic clove, crushed
  • 5.00 gm ground cumin
  • 20g (1/4 cup) shredded parmesan
  • 375g fresh lasagne sheets
  • Salt, to season
  • 200g butter, chopped
  • 62.50 ml small fresh sage leaves
  • 42.00 gm fresh lemon juice
Instructions:
  • Steam the pumpkin until tender over simmering water, then transfer to a bowl and mash with a fork until smooth.
  • Heat oil in a small saucepan over medium heat. Toast pine nuts for 4-5 minutes until lightly golden. Stir in garlic and cumin, cook for 30 seconds until fragrant.
  • Combine the pine nut mixture and parmesan with the pumpkin, stirring until well mixed. Season generously with salt and pepper.
  • Lay a pasta sheet on a lightly floured surface. Spoon heaped teaspoonfuls of pumpkin mixture onto the sheet in 2 rows, 5cm apart, leaving a 2cm border. Moisten edges with water using a pastry brush. Cover with another pasta sheet, press the edges to seal. Cut into squares using a ravioli wheel or knife. Repeat with remaining sheets and filling.
  • In a small frying pan over medium heat, melt the butter until it turns light golden, about 4-5 minutes, while stirring occasionally with fresh sage to make it crisp. Remove from heat, then stir in the lemon juice to complete the sage-butter sauce.
  • Boil half of the ravioli in a pot of salted boiling water until al dente, about 5-8 minutes. Transfer to a plate using a slotted spoon. Repeat with the rest of the pasta. Plate the ravioli in serving bowls and top with the sage-butter sauce. Enjoy!

Similar Recipes