Given that ravioli in sage and butter sauce was our favourite pasta in Italy last year we decided to have a go at cooking it at home recently. Although it was no where near the delightful light pasta that the Italian’s serve up – it wasn’t bad for our first effort.
Our ravioli filling was roasted pumpkin with amaretti, fennel and parmesan.
The delicate art of pasta making began.
Followed by rolling the pasta and adding the filling.
Then the little pillows were added to boiling water to cook out the pasta before a gently toss in the butter and sage and onto the plate.
A pretty good first effort…..but we are looking forward to our next try.