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Pumpkin Ravioli With Butter Sage Sauce

Pumpkin, butternut squash or hazelnut filled ravioli can be used for this recipe.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • cook the ravioli in salted boiling water.
  • While the ravioli will be ready in 5 mins, melt the butter on low heat.
  • When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
  • In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
  • Drain the ravioli.
  • Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
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RECIPE MADE WITH LOVE BY

@Poison_Ivy
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@Poison_Ivy
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"Pumpkin, butternut squash or hazelnut filled ravioli can be used for this recipe."
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  1. Katey in GB
    This was very easy to make and a nice change from traditional ravioli. I had to use sweet potato ravioli due to lack of pumpkin ravioli availability, but I am sure the great result would be similar. I also used hazelnuts for a nice change.
    Reply
  2. Poison_Ivy
    Pumpkin, butternut squash or hazelnut filled ravioli can be used for this recipe.
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