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Recipe

Buttery pumpkin ravioli

Ravioli is a great dish to serve with either a tomato based sauce or this pumpkin variation for something a little different.

Dec 31, 2011 6:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Buttery pumpkin ravioli

Ingredients

Buttery pumpkin ravioli
  • 25 gram butter
  • 1 tablespoon olive oil
  • 1/2 a small pumpkin, peeled, deseeded and cut into 1.5cm cubes
  • 4 garlic cloves, peeled and thinly sliced
  • 15 sage leaves, chopped
  • 500 gram spinach and cheese ravioli or tortellini
  • 1/2杯剃帕尔马干酪,服务

Method

  • 1
    Melt the butter in a large pan. Add olive oil, pumpkin, garlic and sage leaves and cook, loosely covered, for 10 to 12 minutes, until the pumpkin is soft.
  • 2
    Meanwhile, cook the ravioli or tortellini according to packet instructions. Drain, reserving around 1/3 cup of cooking water.
  • 3
    Add the pasta and cooking water to the pumpkin and gently toss to coat. Serve, scattered with parmesan.

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