Pumpkin Ravioli with Sage Butter Sauce is a classic recipe
Replace pasta for Mountain Bread and you have a delicious healthier alternative!
What you will need:
- Mountain Bread of choice
- 500g kent pumpkin
- 1/4 cup parmesan cheese
- 1/3 cup pine nuts
- 2 tspn ground cumin
- 1/4 cup small fresh sage leaves
- 200g of butter
- 2 tblsp of fresh lemon juice
Fill a pot with water and bring to the boil.
Dice the pumpkin and the garlic.
Place the pumpkin into the boiling water and steam for 20-30 minutes until tender.
Once tender, place the pumpkin in a bowl and mash with a fork until smooth.
You can also use food processor if you have one.
Heat some oil in a pan and add the pine nuts and lightly toast for a few minutes.
Then add the garlic and ground cumin and stir.
Add the pine nut mixture with the pumkin in the bowl as well as the parmesan cheese and mix in thoroughly.
Cut the Mountain Bread into 3 sections and tear apart.
Spoon in a small amount of the mixture into the corner of your strip.
Start to form a triangle by lifting the bottom corner up and follow along until you can't fold anymore.
Use water to seal the edge.
Place these in a bowl as they are now ready for the sauce.
Melt the butter in a saucepan and add the sage leaves.
Cook until the sage leaves are crisp and the butter is light golden.
Remove from the heat and add the 2 tablespoons of fresh lemon juice and stir.
Poor the sauce over the Ravioli and serve!