Pumpkin & Pine Nut Ravioli with Sage Butter Sauce

Ever since I made my first batch of home-made pasta using my newly purchased pasta machine, I’ve been longing to try out other pasta recipes.

This Pumpkin & Pine Nut Ravioli with Sage Butter Sauce is a lovely recipe from Michelle Southan at Taste.com.au. I used the pasta recipe from a previous Daring Kitchen challenge and it worked a treat.

I found making the sheets a bit fiddly and I can’t say I made the most elegant job of putting it all together, but it was tasty none-the-less. And, it has to be said, the browned butter sauce with crisp sage was the best bit of all!

PUMPKIN & PINE NUT RAVIOLI WITH SAGE BUTTER SAUCE

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Servings 6 Servings

Ingredients

  

1x2x3x

• 500 g pumpkin, peeled, deseeded, coarsely chopped
• 1 tbsp olive oil
• 1/3 cup pine nuts
• 1 garlic clove, crushed
• 2 tsp ground cumin
• 1/4 cup shredded parmesan
• 1 x quantity fresh pasta sheets or make your own – see my pasta recipe

Sage-butter sauce:

• 200 g butter, chopped
• 1/4 cup small fresh sage leaves
• 2 tbsp fresh lemon juice

Instructions

 

• Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or until tender (alternatively, you can roast the pumpkin in the oven as I did for a richer, more caramelised taste). Transfer to a medium bowl. Use a fork to mash until smooth.
• 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.
• Add the pine nut mixture and parmesan to the pumpkin and stir until combined. Season with salt and pepper.
• 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.
• 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.
• 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.

Keyword Pumpkin Pine Nut Ravioli, Sage Butter Sauce

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