Advanced Spiced pumpkin and ricotta ravioli with butter sage sauce for 4 person
Ingredients for Spiced pumpkin and ricotta ravioli with butter sage sauce
Spiced pumpkin and ricotta ravioli with butter sage sauce, How to Make
Step 1Line 2 large baking trays with baking paper. Place pumpkin in a microwave-safe bowl. Cover. Microwave on high (100%) for 6 to 8 minutes, stirring halfway, or until tender. Mash until smooth. Set aside for 5 minutes to cool.
Step 2Combine ricotta, nutmeg, cinnamon, parmesan, salt, pumpkin mixture and pepper in a bowl. Place 1 lasagne sheet on a board. Cut in half lengthways. Cut each rectangle into 8 squares. Repeat with remaining sheets. Place 2 level teaspoons pumpkin mixture in centre of 1 square. Lightly brush edges with water. Top with 1 square. Using a fork, press around edges to seal. Trim with a sharp knife. Transfer to prepared tray (see tip). Repeat with remaining pasta squares and pumpkin mixture to make 32 ravioli (see ‘to freeze’, right).
Step 3Bring a saucepan of salted water to the boil over high heat. Cook ravioli, in batches, for 4 to 5 minutes or until tender. Drain. Transfer to dishes. Cover to keep warm. 4 Meanwhile, make sauce Melt butter in a frying pan over medium heat. Bring to the boil. Add sage. Cook, shaking pan, for 4 to 5 minutes or until deep golden. Remove from heat. Add lemon juice (be careful, as mixture will spit). Stir to combine. Spoon over ravioli. Serve.
Tip: Cover ravioli squares with a clean damp tea towel to prevent them drying out.
Additional information for Spiced pumpkin and ricotta ravioli with butter sage sauce
Preparation: Minutes, Cooking: 0:20 Minutes, Serving: 4 Person, Level: Advanced
2128 kj Energy, 28.5g Fat Total, 18.1g Saturated Fat, 6.4g Fibre, 16g Protein, 90mg Cholesterol, 653mg Sodium, 48.9g Carbs (total),
All nutrition values are per serve
This Spiced pumpkin and ricotta ravioli with butter sage sauce published first on: Super Food Ideas, Images by: Cath MuscatYou May Also Like
Open lasagne with mushrooms, tarragon and goat’s curd by Cynthia Black
Open lasagne with mushrooms, tarragon and goat’s curd for 4 person This gourmet lasagne is enhanced with the flavours of …
Fresh basil and tomato pasta by Deborah McLean
Fresh basil and tomato pasta for 4 person The fresh flavours of basil and ripe tomatoes makes this an exquisitely …
Tex-mex pasta salad by Kim Coverdale
Tex-mex pasta salad for 6 person Ingredients for Tex-mex pasta salad 2 cups dried pasta curls 2 corn cobs, husks …
Creamy pumpkin pasta by Claire Brookman
Creamy pumpkin pasta for 4 person Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready …
Wholemeal pasta with silverbeet and walnuts by Sophia Young
Wholemeal pasta with silverbeet and walnuts for person Follow our lead and we’ll have you plating up this vibrant vegetarian …