RAVI­OLI WITH PUMP­KIN & SAGE SAUCE

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Bellissimo! -

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

sage

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.

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