Ravioli with Roasted Pumpkin and Sage Butter

By Dixie Elliott

Ravioli with Roasted Pumpkin and Sage Butter
Ravioli with Roasted Pumpkin and Sage Butter recipe, brought to you by MiNDFOOD.

Serves 4

700g piece of pumpkin, peeled, deseeded, cut into 2cm cubes

olive oil cooking spray

sea salt flakes, to taste

freshly ground black pepper, to taste

625g packet ravioli (or tortellini) of choice

80g butter

¼ cup small sage leaves

125g goat’s cheese, crumbled

1 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 pepper. Roast for 25–30 minutes or until tender.

2 Cook pasta according to packet instructions in a large saucepan of salted boiling. Drain.

3 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.

4 Spoon pasta onto serving plates. Top with pumpkin and cheese. Drizzle sizzling sage butter over pasta and serve.

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