| | Spiced pumpkin and ricotta ravioli with butter sage sauce
Spiced pumpkin and ricotta ravioli with butter sage sauce
Spiced pumpkin and ricotta ravioli with butter sage sauce 4.3-5 9
  • Calories: 2128 kj
  • Fat: 28.5g
  • Carbohydrates: 48.9g

How to Make:

  1. Line 2 large baking trays with baking paper. Place pumpkin in a microwave-safe bowl. Cover. Microwave on high (100%) for 6 to 8 minutes, stirring halfway, or until tender. Mash until smooth. Set aside for 5 minutes to cool.
  2. Combine ricotta, nutmeg, cinnamon, parmesan, salt, pumpkin mixture and pepper in a bowl. Place 1 lasagne sheet on a board. Cut in half lengthways. Cut each rectangle into 8 squares. Repeat with remaining sheets. Place 2 level teaspoons pumpkin mixture in centre of 1 square. Lightly brush edges with water. Top with 1 square. Using a fork, press around edges to seal. Trim with a sharp knife. Transfer to prepared tray (see tip). Repeat with remaining pasta squares and pumpkin mixture to make 32 ravioli (see 'to freeze', right).
  3. Bring a saucepan of salted water to the boil over high heat. Cook ravioli, in batches, for 4 to 5 minutes or until tender. Drain. Transfer to dishes. Cover to keep warm. 4 Meanwhile, make sauce Melt butter in a frying pan over medium heat. Bring to the boil. Add sage. Cook, shaking pan, for 4 to 5 minutes or until deep golden. Remove from heat. Add lemon juice (be careful, as mixture will spit). Stir to combine. Spoon over ravioli. Serve.
Time for preparing:
20 min.


  • 400g butternut pumpkin, cut into 2cm cubes
  • 2/3 cup fresh ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup finely grated parmesan cheese
  • 1/2 teaspoon sea salt
  • 375g packet fresh lasagne sheets
  • Butter sage sauce
  • 100g butter, chilled, chopped
  • 1/2 cup fresh sage leaves
  • 1 tablespoon lemon juice
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