Pumpkin and pine nut ravioli with sage-butter sauce

Pumpkin and pine nut ravioli with sage-butter sauce

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Pumpkin and pine nut ravioli with sage-butter sauce

The ingredient of Pumpkin and pine nut ravioli with sage-butter sauce

  1. 500g Kent pumpkin, peeled, deseeded, coarsely chopped
  2. 1 tablespoon olive oil
  3. 55g (1/3 cup) pine nuts
  4. 1 garlic clove, beaten
  5. 2 teaspoons ground cumin
  6. 20g (1/4 cup) shredded parmesan
  7. 375g sparkling lasagne sheets
  8. Salt, to season
  9. 200g butter, chopped
  10. 1/4 cup small sparkling sage leaves
  11. 2 tablespoons fresh lemon juice

The instruction how to make Pumpkin and pine nut ravioli with sage-butter sauce

  1. Cook the pumpkin in a steamer basket over a saucepan of simmering water for 10 minutes or till smooth. Transfer to a medium bowl. Use a fork to mash until easy.
  2. Meanwhile, heat the oil in a small saucepan over medium warmness. Add the pine nuts and cook, stirring, for four-5 minutes or till lightly toasted. Add the garlic and cumin and cook, stirring, for 30 seconds or till aromatic.
  3. Add the pine nut combination and parmesan to the pumpkin and stir until blended. Season with salt and pepper.
  4. Place 1 pasta sheet on a gently floured surface. Place heaped teaspoonfuls of pumpkin mixture, in 2 rows, at 5cm durations at the pastry sheet, leaving a 2cm border around the rims. Use a pastry brush to sweep the pasta across the pumpkin mixture with water. Top with some other pasta sheet and press the rims collectively to seal. Use a ravioli wheel or knife to reduce among the pumpkin mixture to make squares. Repeat with the ultimate pasta sheets and filling.
  5. To make the sage-butter sauce, melt the butter in a small frying pan over medium warmness. Add the sage and prepare dinner, stirring on occasion, for four-five minutes or till the sage is crisp and the butter is mild golden. Remove from warmth and stir within the lemon juice.
  6. Cook half of the ravioli in a huge saucepan of salted boiling water for five-eight minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with closing pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce. Serve.

Nutritions of Pumpkin and pine nut ravioli with sage-butter sauce

fatContent: 658.445 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 53 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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