Pumpkin Lune with Butter & Sage

Pumkin Lune with Butter & Sage

Ingredients Ravioli

  • Freshly made pasta dough (2 cups)
  • 1 small pumpkin
  • 50ml of olive oil
  • 100g of Parmesano Reggiano
  • 2 Table Spoons of Balsamic vinegar
  • 1/2 teaspoon of nutmeg
  • 3 Amaretti cookies (small)
  • Salt & pepper

Ingredients Sauce

  • Butter
  • Sage leaves
  • Amaretti cookies

Preparation

  • Set oven to broil (or very hot 220ยช C)
  • Slice the pumpkin in ca 2cm slices and place on baking sheet, drizzle with olive oil, season with salt & pepper
  • Cook for ca 25 min or until soft (turn slices half way through)
  • Once pumpkins are soft scratch them into a bowl and mix with the rest of the ingredients
  • Stuff the pasta dough and make into raviolis
  • In a pan heat the butter and finely chop the sage leaves
  • Once the ravioli are cooked place them in the butter sauce

Presentation

  • Arrange on the plate as shown in picture
  • Finish with grated Parmesano Reggiano & Amaretti cookies

 

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