Pumpkin Ravioli with Butter, Sage & Pistachio
Difficulty level: Crazy easy 👌🏼
This recipe is definitely best with handmade ravioli, which granted, are a little tricky. But if you’ve done the hard work and made them already – this pasta will only take a few minutes to put together.
500g freshly made ravioli
500g quality salted butter
1 bunch of sage, leaves picked off
A handful of pistachios, freshly opened
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 (they’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.