Easy pumpkin ravioli with sage butter
- Heat oven to 200 degC. Toss pumpkin (peeled and cut into 2cm cubes) with a little oil and place in an oven pan and roast for 20 minutes or until caramelised and tender. oash roughly. Combine with parmesan, season with salt and pepper and set aside to cool.
- Lay 12 won ton wrappers on a work surface. Place 1 tablespoon of pumpkin mixture in the centre of each, brush the edges with water and top with another wrapper. Press edges to seal in the filling, then stamp into a circle using a 9cm pastry cutter. Repeat with remaining filling and wrappers so you have 12 ravioli.
- Bring a large saucepan of salted water to the boil. Cook ravioli in two to three batches for 2 to 3 minutes each, until just tender. Remove with a slotted spoon and place on warm serving plates. Drizzle with a little sage butter and scatter with pine nuts.
- To make the sage butter, melt butter in a saucepan, add sage leaves and cook over a medium heat for 1 to 2 minutes, until butter turns golden brown and sage leaves are crisp.