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• Prep

  45 mins

• Total

  20 mins

• Serving

  Serves 4-6

Burnt Butter & Sage Ravioli

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

 

Step One

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.

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Step Two

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.

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Step Three

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.

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Step Four

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.

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