Great as an elegant starter or as main with a side salad.
Ingredients
Pasta Vera – Pumpkin, Sundried Tomato & Feta Ravioloni 400g
2 Tablespoons butter
2 cloves garlic (crushed)
1/2 cup white wine (or chicken /vegetable stock)
1 cup cream
1/4 cup sundried tomato pesto or chopped sundried tomatoes
Salt and pepper to taste
1/4 cup freshly grated parmesan
Method
Boil a pot of salted water. Once boiling, add Ravioloni and cook according to package instructions; drain, reserving 1 cup pasta cooking liquid.
Melt the butter in a pan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes.
Add in white wine /stock and cook, mixing until incorporated, about 1 minute. Stir in cream, sun dried tomato pesto, parmesan, simmer until it thickens a bit and season with salt and pepper.
Toss the pasta with the sauce adding cooking liquid as needed to thin out the sauce
