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How to make Pumpkin and pine nut ravioli with sage butter sauce

Yield = 6
Prep time: 0:45
Cook time: 0:25
Total time: 1:10

Ingredients

  • 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

Method

  • Step 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.
  • Step 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.
  • Step 3 Add the pine nut mixture and parmesan to the pumpkin and stir until combined. Season with salt and pepper.
  • Step 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.
  • Step 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.
  • Step 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.