Quick & Easy

Creamy pumpkin and sage ravioli

creamy pumpkin and sage ravioli



1.In a large frying pan, heat 2 tablespoons of the oil over medium heat; fry sage leaves for about 1 minute or until bright green; remove with a slotted spoon or tongs, drain on paper towel.
2.Heat remaining oil in the same pan; add pumpkin, cook in batches for about 2-5 minutes, or until browned on both sides and just tender. Turn pumpkin carefully to prevent it breaking; cover to keep warm.
3.Add leek to frying pan; cook, stirring, for about 5 minutes or until softened.
4.Add shredded sage, balsamic and cream; bring to a boil then simmer, uncovered, for about 3 minutes or until sauce has thickened slightly.
5.Meanwhile, cook pasta in a large saucepan of boiling water, uncovered, according to packet instructions; drain.
6.Combine pasta with pumpkin and cream mixture; serve topped with fried sage leaves.

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores.


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