Pumpkin ravioli, burnt butter, shaved fennel

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 15 MINS

INGREDIENTS‭:‬

Pumpkin ravioli

Butter

Almonds

Ricotta

Fennel

Sage

Lemon

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Wheat, gluten, dairy, egg, nuts (almond)

  

METHOD:

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.

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