Jan 30, 2008
Ravioli with pumpkin and sage sauce
I pinched a cook book off one of the girls at work and this recipe caught my eye because:
- I love pumpkin,
- it had a pretty picture and,
- it looked easy to make.
So easy to make in fact, that when the inner stupid me forgot to bring the recipe home I still managed to cook it without screwing it up to much. I kid you not when I say that the creamy pumpkin and sage flavoured sauce will give you an orgasm of the tastebuds. You’d be an idiot not to give this a go one day.
Preparation time: 10 minutes
Cooking time: 25 Minutes
Serves: 4
Ingredients
- 2 tablespoon olive oil
- 500g pumpkin (I used butternut) cut into 1cm cubes
- 4 green onions, chopped coarsely (I used half a bunch of chives instead)
- 1 tablespoon thinkly sliced/shredded fresh sage
- 750g fresh ravioli of your choice
- 1 tablespoon balsamic vinegar
- 3/4 cup (180ml) cream
- 3/4 cup (180ml) vegetable stock
Method
- Heat oil in large non-stick frying pan. Fry pumpkin, stirring occasionall until browned lightly and just tender (10-15 mins). Add green onions and shredded sage; cook, stirring for 1 minute. Remove from pan and keep warm.
- Meanwhile, cook ravioli as per the instructions on the packet. Drain and keep warm.
- Place vinegar, cream and vegetable stock in same cleaned pan; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add pumpkin mixture and ravioli back to pan, stir over low heat until the sauce is heated through.
- Bring the leftovers to work the next day and make sure everyone can smell your wonderful concoction come lunctime.
Tags: pasta, pumpkin, ravioli, sage
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