Quick & Easy

Ricotta ravioli with pumpkin and sage sauce

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.
pumpkin and sage ravioli



1.Cook pine nuts in large frying pan, stirring, until browned lightly; remove from pan. Heat olive oil in pan; cook garlic and the pumpkin, covered, stirring occasionally, about 10 minutes or until pumpkin is almost tender.
2.Meanwhile, cook ricotta ravioli in large saucepan of boiling water until just tender; drain. Add nuts, pouring cream, parmesan cheese and fresh sage to the pumpkin mixture; bring to the boil.
3.Reduce heat; simmer, uncovered, 5 minutes. Add ravioli and lemon juice; stir until hot.

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