Pumpkin Ravioli with Butter, Sage & Pistachio

Pumpkin Ravioli with Butter, Sage & Pistachio

Difficulty level: Crazy easy ๐Ÿ‘Œ๐Ÿผ

This recipe is definitely best with handmade ravioli, which granted, are a little tricky. But if youโ€™ve done the hard work and made them already โ€“ this pasta will only take a few minutes to put together.

Ingredients

Serves 6

  • 500g freshly made ravioli

  • 500g quality salted butter

  • 1 bunch of sage, leaves picked off

  • A handful of pistachios, freshly opened

  • Parmesan cheese

What you need to do

  • Melt a quarter of the butter over medium heat and add the sage leaves. Cook until they start to crisp.

  • Add the remainder of the butter and cook over low heat.

  • Meanwhile, Roughly chop the pistachios and boil your ravioli. Be sure to add olive oil to your pot of boiling water, which will stop the ravioli from sticking.

  • When the butter is completely melted down add salt to tase.

  • When the ravioli are cooked (theyโ€™ll float to the top) gently scoop each one out with a perforated spoon. Add to the butter sage mixture and stir though, then transfer to a serving dish. Sprinkle with parmesan and pistachio and serve.

Pumpkin Ravioli with Butter, Sage & Pistachio
Pumpkin Ravioli with Butter, Sage & Pistachio
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Fresh Pasta Series: Pumkin Ravioli

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