Buttery Pumpkin Ravioli
Ravioli is a great dish to serve with either a tomato based sauce or this pumpkin variation for something a little different.
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|1 tbsp||Olive oil|
|500 g||Spinach & Cheese Ravioli|
|½ cup||Parmesan cheese|
- Melt the butter in a large pan. Add olive oil, pumpkin, garlic and sage leaves and cook, loosely covered, for 10 to 12 minutes, until the pumpkin is soft.
- Meanwhile, cook the ravioli or tortellini according to packet instructions. Drain, reserving around 1/3 cup of cooking water.
- Add the pasta and cooking water to the pumpkin and gently toss to coat.
- Serve, scattered with parmesan.