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Pumpkin and Pine Nut Ravioli with Sage-Butter Sauce

Pumpkin and Pine Nut Ravioli with Sage-Butter Sauce

500g Kent pumpkin, peeled, deseeded, coarsely chopped
1 tablespoon olive oil
55g (1/3 cup) pine nuts
1 garlic clove, crushed
2 teaspoons ground cumin
20g (1/4 cup) shredded parmesan
375g fresh lasagne sheets
Salt, to season

Sage-Butter Sauce:
200g butter, chopped
1/4 cup small fresh sage leaves
2 tablespoons fresh lemon juice

  1. Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Transfer to a medium bowl. Use a fork to mash until smooth.
  2. Meanwhile, heat the oil in a small saucepan over medium heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
  3. Add the pine nut mixture and parmesan to the pumpkin and stir until combined. Season with salt and pepper.
  4. Place 1 pasta sheet on a lightly floured surface. Place heaped teaspoonfuls of pumpkin mixture, in 2 rows, at 5cm intervals on the pastry sheet, leaving a 2cm border around the edges. 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 ravioli wheel or knife to cut between the pumpkin mixture to make squares. Repeat with the remaining pasta sheets and filling.
  5. To make the sage-butter sauce, melt the butter in a small frying pan 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.
  6. Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce. Serve.
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