
-
- Prep
- 45 mins
-
- Total
- 20 mins
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- Serving
- Serves 4-6
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Ingredients
500g pumpkin, peeled, deseeded, coarsely chopped |
1 tbsp olive oil |
1 garlic clove, crushed |
2 tsp ground cumin |
1/4 cup Devondale Tasty Shredded Cheese |
salt & pepper, to season |
375g fresh lasagna sheets |
200g Devondale Unsalted Butter chopped |
1/4 cup small fresh sage leaves |
2 tbsp fresh lemon juice |
salt & pepper, to season |
1/3 cup peas, cooked |

Directions
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- 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 and cooked peas. Serve.