It’s easy to make Ravioli with Roasted Pumpkin and Sage Butter. All you need is roast tender pumpkin, store-bought ravioli (or tortellini) and crumbled goat’s cheese. Serve Ravioli with Roasted Pumpkin drizzled with sizzling sage butter. Does it get any better?
Ravioli with Roasted Pumpkin and Sage Butter Recipe
Serves 4
Ingredients:
700g piece of pumpkin, peeled, deseeded, cut into 2cm cubes
olive oil cooking spray
625g packet ravioli (or tortellini) of choice
80g butter
¼ cup small sage leaves
125g goat’s cheese, crumbled
Method:
Preheat oven to 200C. Line a large baking tray with baking paper. Spread pumpkin over tray and spray with oil. Sprinkle with salt flakes and black pepper. Roast for 25–30 minutes or until tender.
Cook pasta according to packet instructions in a large saucepan of salted boiling. Drain.
To make sage butter, put butter and sage leaves in a small saucepan over medium heat. Cook, shaking pan often, for about 5 minutes until butter turns a nutty golden brown colour.
Spoon pasta onto serving plates. Top with pumpkin and cheese. Drizzle sizzling sage butter over pasta and serve.
