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Spiced pumpkin and ricotta ravioli with butter sage sauce
Spiced pumpkin and ricotta ravioli with butter sage sauce
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Homemade ravioli: fresh, tasty, and freezer-friendly!
Ingredients:
  • 400g butternut pumpkin, cut into 2cm cubes
  • 158.40 gm fresh ricotta cheese
  • 0.63 gm ground nutmeg
  • 0.63 gm ground cinnamon
  • 62.50 ml finely grated parmesan cheese
  • 1.20 gm sea salt
  • 375g packet fresh lasagne sheets
  • 100g butter, chilled, chopped
  • 125.00 ml fresh sage leaves
Instructions:
  • Prepare two large baking trays by lining them with baking paper. Place the pumpkin in a microwave-safe bowl, cover, and microwave on high for 6 to 8 minutes, making sure to stir halfway through, until the pumpkin is tender. Mash the pumpkin until smooth and set aside to cool for 5 minutes.
  • In a bowl, mix together ricotta, nutmeg, cinnamon, parmesan, salt, pumpkin mixture, and pepper. Place a lasagne sheet on a board and cut it in half lengthways. Cut each rectangle into 8 squares. Repeat with the remaining sheets. Place 2 level teaspoons of pumpkin mixture in the center of 1 square. Lightly brush the edges with water and top with another square. Press around the edges with a fork to seal and trim with a sharp knife. Transfer to a prepared tray. Repeat with the rest of the pasta squares and pumpkin mixture to make 32 ravioli.
  • 1. Boil salted water in a saucepan. Cook ravioli in batches for 4 to 5 minutes until tender. Drain and transfer to dishes, keeping warm. 2. In a frying pan, melt butter over medium heat and bring to a boil. Add sage and cook for 4 to 5 minutes until deep golden. Remove from heat, add lemon juice (be careful of spitting), stir, and spoon over ravioli. Serve.

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