Pumpkin Ravioli Sage Butter

Method

1. 1Preheat oven 200c (400F).
2. 2Cut Pumpkin into small chunks. On a baking tray, line with baking paper, place pumpkin and spray with olive oil spray and bake for 15 mins, check and turn over then sprinkle with rosemary leaves (fresh or dried), now throw in the 3 cloves of garlic to bake as well and bake for a further 10 mins or until soft. Take out of oven, put into a large bowl, mash with fork. Season with salt and pepperand set aside to cool.
3. 3Fill a large pot of water and bring to boil with lid on.
4. 4Whilst you are waiting for water to boil lay out your wonton wrappers on the bench, 12 total required for 2 people, this will make 3 large raviolis per person (wonton wrappers are available in both square and circle formats. If you can only get square Wonton wrappers and want round ravioli, simply use a circular biscuit cutter or small bowl to cut circular wrappers out of square ones).Place a spoonful of the mixture into the centre of each wrapper. With a pastry brush, brush some cold water on the edge of the wrapper, around the filling. Now place a second wrapper ontop and seal the edges by squeezing them together.
5. 5Water should be boiling now so gentle place each ravioli into water, don’t put more than 2 at a time, should take 2-3 minutes.
6. 6Meanwhile in a non-stick frypan, place butter and sage leaves, when melted add the stock and balsamic vinegar, season with salt and pepper. As you take out the ravioli from the hot water place into butter mixture and simmer until all ravioli has simmered in the butter mixture.
7. 7Plate up, 3 per plate, drizzle a little sauce over the ravioli and sprinkle parmesan cheese on top.
8. 8Serve with your favourite salad.