Pumpkin Sage Ravioli recipe - ingredients, nutrition and when to eat it
This pasta pairs ravioli filled with pumpkin and cheese with the aroma of sage. Soft and gently sweet, it's lovely to enjoy slowly on an autumn evening.
Western · 35 minutes to cook
Tips: Cook the ravioli in gently simmering water rather than a vigorous boil so the filling doesn't burst out.
Tips: Fry the sage briefly in butter to bring out its aroma without making it bitter.
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Ingredients (1 serving)
- Ravioli — 180 g
- Kabocha squash — 100 g
- Ricotta cheese — 30 g
- Sage — 1 tsp
- Butter — 10 g
- Parmesan cheese — 8 g
- Salt — 1 g
- Ground black pepper — 0.3 g