Pumpkin, Sage & Ricotta Ravioli

I love ravioli.  Little parcels of tasty goodness.  And depending on the filling, can range from very delicate to quite robust.  I like playing around with different combinations for the filling – beetroot & goat’s cheese, eggplant and thyme, fire roasted capsicum and feta.  This time, as we had a pumpkin ready to be eaten, I made pumpkin, sage and ricotta variety and paired it with a simple browned butter and sage sauce, to really allow the flavour of the filling to be the star.  Making the ravioli can be a little time consuming so it is usually something I’ll do on the weekend.  But they also freeze really well, so if you’re making the effort, it’s good to make a double batch and keep a serving in the freezer for a super quick mid-week dinner.

Click here for the recipe>>>

Pumpkin, Sage & Ricotta Ravioli | brownpaperbelle.comPumpkin, Sage & Ricotta Ravioli | brownpaperbelle.comPumpkin, Sage & Ricotta Ravioli | brownpaperbelle.comPumpkin, Sage & Ricotta Ravioli | brownpaperbelle.comPumpkin, Sage & Ricotta Ravioli | brownpaperbelle.comPumpkin, Sage & Ricotta Ravioli | brownpaperbelle.com


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