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.
Ingredients
- 250g fresh pumpkin ravioli
- 50g butter
- A handful of fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese (optional, but tasty!)
Preparation method
- Bring a large pot of salted water to a boil. Add the pumpkin ravioli and cook according to package directions, usually 3-4 minutes, until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Let the butter brown slowly, stirring frequently. This will take about 5-7 minutes. Once the butter has a nutty aroma and is lightly browned, add the sage leaves. Fry the sage briefly until crispy.
- Add the cooked ravioli to the pan with the brown butter and sage. Gently toss to coat the ravioli with the butter and sage. Season with salt and pepper.
- Serve the ravioli immediately on plates. If desired, add grated Parmesan cheese for extra flavor.
