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Burnt Butter and Sage Ravioli
  • Prep
    45 mins
  • Total
    20 mins
  • Serving
    Serves 4-6

Burnt Butter & Sage Ravioli


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



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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