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.
Margaret River & Beyond 
Congratulations! Excellent results! And as you say, just butter and sage are ideal for ravioli, tortellini, etc.
Yes it has become a favourite.
Fantastic, just love home made anything….yum…..can’t wait for the gnocchi xx
Maybe next time.
I would love some of your 2nd try of making the pumpkin ravioli please!
See you soon.
I loved this dish in Italy too – yum! Great work!
Very delicious.
Mouth watering yum. Might be down your way soon and we will give you a call to catch up for a coffee or a bite to eat if you are around.
Looking forward to seeing you both soon.