RAVIOLI WITH PUMPKIN & SAGE SAUCE
PREP + COOK TIME 35 MINUTES SERVES 4
1 tablespoon extra virgin olive oil 8 large fresh sage leaves
500g pumpkin, cut into 1cm cubes 4 green onions, chopped coarsely 1 tablespoon thinly shredded fresh
1 tablespoon white balsamic vinegar 625g fresh spinach and ricotta ravioli 100g butter
¾ cup (180ml) vegetable stock
¼ cup (40g) pine nuts
1 Heat oil in a large frying pan over high heat; cook sage leaves, stirring gently, until bright green and crisp. Drain on paper towel.
2 Cook pumpkin in same pan, uncovered, stirring occasionally, for 15 minutes or until browned lightly and just tender. Add onion, shredded sage and vinegar; cook, stirring, for 1 minute. Remove from pan; cover to keep warm.
3 Meanwhile, cook the pasta in a large saucepan of boiling water for 8 minutes or until just tender; drain. Cover to keep warm.
4 Place butter in same cleaned pan; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until nut−brown in colour. Add stock to pan; bring to the boil, then reduce heat to low. Return pumpkin mixture to pan with pasta; stir over low heat until sauce is heated through, season to taste. Top with sage leaves and sprinkle with pine nuts.