Pumpkin ravioli and sage infusion recipe

  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 525 calories / serving
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Bring a large heavy bottomed saucepan of water to the boil to cook the ravioli.

Once boiling add the ravioli to the pan and turn the heat down to a simmer, cook for 3 minutes. Whilst the ravioli is cooking, take another frying pan put on a medium heat and add the butter, you want it to start to foam, when it is add the sage and turn the heat off you don’t want to burn the butter at all.

Drain your ravioli and add to the pan with the butter, gently baste the pasta with the butter infusion be careful not to break the ravioli up .

Spoon onto serving plates scattering over the cheese and give each plate a good grind of black pepper.

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  • Ingredients

  • Tesco Finest pumpkin and ameretti ravioli
  • 50g unsalted butter
  • 30g fresh sage leaves, finely choppped
  • 30g pecorino cheese, finely grated
  • Energy 2190kj 525kcal 26%
  • Fat 32g 46%
  • Saturates 17g 85%
  • Sugars 9g 10%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 44.6g Protein 16.5g Fibre 4.3g


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