- 1 pumpkin ravioli bag
- 1 ricotta tub
- 2 butter portions
- 1 slivered almond sachet
- 1 fennel
- 1 baby spinach bag
- 1 lemon
- 1 sage bunch
1. Prepare the ingredients
Wash the vegetables. Cut the green stalks off the fennel, if attached. Pick the fronds from the green stalks. Very thinly slice the fennel bulb. Pick the sage leaves. Cut the lemon into wedges.
2. Cook the fennel
Add a splash of oil in a frying pan over medium heat. Add the sliced fennel and cook for 3 minutes or until the fennel slightly softens. Remove from the heat.
3. Cook the burnt butter
In a saucepan, heat the butter over low heat until the milk solids become golden brown and the butter smells nutty.
4. Add the almonds and sage
Immediately add a splash of cooking oil, the almonds and the sage leaves. The sage leaves will quickly become crispy. Carefully stir the mixture and cook for 2 minutes or until the almonds have lightly browned and the sage is crispy.
5. Add the lemon
Squeeze a little lemon into the burnt butter. Carefully stir through the fennel. Remove from the heat.
6. Cook the pasta
Meanwhile, bring a saucepan of salted water to the boil. Add the ravioli and cook for 3 minutes or until cooked through.
7. Stir through the spinach
Strain the pasta through a sieve, toss through the burnt butter and stir through the spinach.
8. To serve
Divide the ravioli and burnt butter between the serving plates. Gently spoon small amounts of the ricotta and sprinkle the fennel tops over the pasta. Serve with the remaining lemon wedges.