Pumpkin ravioli, burnt butter, shaved fennel
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Wheat, gluten, dairy, egg, nuts (almond)
1. Prepare the ingredients: Wash the vegetables. Chop the fennel tops. Slice the fennel very thinly. Pick the sage leaves. Cut the lemon into wedges.
2. Make the burnt butter: Heat the butter in a small saucepan over low heat. Cook until the milk solids become golden brown and the butter smells nutty. Immediately add a splash of cooking oil, the almonds and the sage leaves. The sage leaves will quickly become crisp. Remove from the heat. Squeeze a little lemon into the browned butter.
3. Cook the pasta: Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 3 minutes or until cooked through. Strain through a sieve and toss through the sauce.
4. To serve: Divide the ravioli between the serving plates. Gently spoon small amounts of the ricotta over the ravioli and sprinkle with the fennel tops. Serve with the remaining lemon wedges.