Pumpkin ravioli with sage and brown butter Ⓥ

Serves 2. Velvety soft pumpkin ravioli, drizzled with nutty brown butter and crispy sage leaves. The rich flavours are refined by the peach and orange tones of the Saicho Darjeeling Sparkling Tea . A light, fruity finish that perfectly complements the dish.
Pumpkin ravioli with sage and brown butter Ⓥ

Ingredients

  • 250g fresh pumpkin ravioli
  • 50g butter
  • A handful of fresh sage leaves
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, but delicious!)

Bring directly

Sparkling tea van Saicho Darjeeling

Saicho - Darjeeling in gift box

€21,99

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    Let's make this cocktail

  • 1

    Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to the package instructions, usually 3-4 minutes, until al dente. Drain and set aside.

  • 2

    Melt the butter in a large frying pan over medium heat. Let the butter slowly brown while stirring regularly. This takes about 5-7 minutes. Once the butter has a nutty aroma and is light brown, add the sage leaves. Cook the sage briefly until crispy.

  • 3

    Add the cooked ravioli to the pan with the browned butter and sage. Gently toss to ensure the ravioli is well coated with the butter and sage. Season with salt and pepper.

  • 4

    Serve the ravioli immediately on plates. If desired, add grated Parmesan cheese for extra flavor.

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