Pumpkin, Sundried Tomato & Feta Ravioloni in a Sage Cream Sauce
This exceptional recipe from Pasta Vera is a delicious way to get through autumn.
400g Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni
1-2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped onion
1-2 tablespoons dried chopped sage or 1/4 cup of chopped fresh sage
3/4 cup dry white wine
2/3 cup cream
1/4 cup parmesan cheese shavings
Fresh sage to garnish
Melt butter in a frying pan over medium heat.
Add pecans and stir until fragrant and slightly darkened in colour (about three minutes). Transfer the pecans into a small bowl.
Add the onion and sage to the same frying pan and sauté until fragrant for 30 seconds. Add the wine and cream and increase the heat, bringing the pan to a simmer until the sauce has reduced for around five minutes. Season with salt and pepper.
In a large saucepan, cook Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni in boiling water for three to four minutes.
Serve the sauce over the ravioloni and top with pecans, parmesan shavings and fresh sage.