食谱

Creamy pumpkin and sage ravioli

Dec 31, 2010 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • 服务6.
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原料

Creamy pumpkin and sage ravioli
  • 1/4 cup (60ml) olive oil
  • 16 fresh sage leaves
  • 1/2 (900g) large piece butternut pumpkin, peeled, sliced
  • 1 (350g) medium leek, chopped finely
  • 1 tablespoon fresh sage leaves, shredded, extra
  • 1 tablespoon white balsamic vinegar
  • 1 1/4 cup cream
  • 900 gram fresh or frozen ricotta ravioli

方法

Creamy pumpkin and sage ravioli
  • 1
    In a large frying pan, heat 2 tablespoons of the oil over medium heat; fry sage leaves for about 1 minute or until bright green; remove with a slotted spoon or tongs, drain on paper towel.
  • 2
    Heat remaining oil in the same pan;add pumpkin, cook in batches for about 2-5 minutes, or until browned on both sides and just tender.Turn pumpkin carefully to prevent it breaking;盖子保持温暖。
  • 3.
    Add leek to frying pan; cook, stirring, for about 5 minutes or until softened.
  • 4.
    Add shredded sage, balsamic and cream; bring to a boil then simmer, uncovered, for about 3 minutes or until sauce has thickened slightly.
  • 5.
    Meanwhile, cook pasta in a large saucepan of boiling water, uncovered, according to packet instructions;流走。
  • 6.
    Combine pasta with pumpkin and cream mixture; serve topped with fried sage leaves.

笔记

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores.

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