Pumpkin & Ricotta Ravioli with a Sage Nut Butter

5 min


15 min

A quick weeknight meal perfect for a rainy evening -delicious without the nuts if you prefer.


  • 500g Pasta Vera Pumpkin and Ricotta Ravioli
  • 2 cloves garlic – chopped
  • 50 g Butter
  • Sage
  • 1/4 cup of roughly chopped cashews or walnuts
  • Splash of white wine (optional)
  • Nutmeg
  • Parmesan


  1. Begin by bringing a pot of salted water to the boil.
  2. Cook the Ravioli referring to the cooking instructions on the package, typically simmering them for about 3-4 minutes. Once they’re done, drain the Ravioli.
  3. Take a large skillet and combine the butter, garlic, and your choice of cashews or walnuts along with the sage leaves. Heat the mixture over medium heat, stirring occasionally. Cook it until the butter turns a lovely golden brown colour, and the sage becomes crisp, which should take about 4-5 minutes. Place the sage leaves on a paper towel to drain excess oil.
  4. Pour in a small amount of wine and season the buttery mixture with nutmeg and pinch of salt & pepper. Let it simmer for about a minute.
  5. Carefully transfer the cooked Ravioli into the buttery sauce, gently tossing them to ensure they’re well coated and heated through.
  6. To serve, plate the Ravioli with the crispy sage leaves on top and a sprinkle of Parmesan cheese.


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