Butternut Squash Ravioli with Sage Butter

Ingredients

Quantities are for one portion.

• 15 gparmesan cheese, grated
• 10 gpine nuts
• 180 gfresh butternut squash ravioli
• salt and pepper to taste
• 20 gbutter
• 4 gfresh sage leaves

Method

1. Boil the ravioli in salted water according to the packet instructions until tender, then drain and set aside.
2. Heat a frying pan over medium heat and toast the pine nuts until golden brown, then remove and set aside.
3. In the same pan, melt the butter over medium heat until it begins to foam and turn slightly brown.
4. Add the sage leaves to the browned butter and fry for a minute until they become crispy.
5. Toss the cooked ravioli gently in the sage butter sauce until fully coated.
6. Serve the ravioli topped with the toasted pine nuts and grated Parmesan cheese.