Cheese and truffle ravioli tossed in sage butter and served over a smooth pumpkin cream. This pasta dish pairs the truffle filling with the natural sweetness of pumpkin.
Pasta & first courses
ServingsServes 2
Preparation1 hour
Ingredients
- 500 g peeled pumpkin, diced
- 1 shallot
- 250 g Savitar Cheese and Truffle Ravioli
- Fresh sage leaves
- Butter, as needed
- Parmesan, to taste
- Salt, to taste
Preparation
- Sauté the shallot, add the diced pumpkin and cook until softened.
- Cover with hot water and cook for 20–25 minutes.
- Blend until smooth and season with salt.
- Cook the ravioli in boiling salted water.
- Melt the butter with the sage in a frying pan and add a little pasta cooking water. Add the drained ravioli and toss with the Parmesan.
- Spoon the pumpkin cream onto the plates and arrange the ravioli on top.
