Pumpkin Ravioli
Unlike some of my super organised friends I’m a touch frazzled at this time of year. The week of Christmas can be overwhelming!! There is still shopping to be done, presents to be wrapped, baking to be completed and I’m still finishing off a work project. Where has the year gone?
Dinners in my house this week are simple. When they ask, “why so simple?” I suggest that they save themselves for the Christmas banquet.
One meal which was a huge hit this week was pumpkin and parmesan ravioli, made by Per Tutti (part of the Alligator Brand). You can find it at Thomas Dux. I made a burnt butter sauce and dinner was on the table in 6 minutes from start to finish. And it was DELICIOUS.
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Recipe
Burnt Butter Sauce.
125g salted butter in a small saucepan over medium-low heat.
Cook for 3-4 minutes or until butter just starts to turn brown.
Add sage leaves and cook for 1 minute or until crisp.
Remove sage from pan and set aside.
Reduce heat to low and continue to cook the butter until golden brown.
Drain pasta well and combine with the butter, sprinkle over sage leaves and extra parmesan.