Nothing conjures up memories of Italy quite like a bowl of pasta. I have to say that I am not a huge pasta fan but one thing I do love and order whenever I find myself at an Italian restaurant is ravioli - preferably a pumpkin or butternut filled version but I am not averse to a spinach and ricotta or even a mushroom filling.
We have a wonderful Italian restaurant not far from us that serves a sublime ravioli. It is filled with a lamb ragu, topped with tender asparagus and bathed in a brown sage butter sauce. Heaven on a plate!
Making ravioli is a long, full afternoon process for the ham handed among us and my one and only attempt rendered rubbery little bullets rather than the delicate pasta pillows I had anticipated. So it was back to the supermarket version for us.
A perfectly made brown butter sauce will elevate anything so fear not the supermarket purchased ravioli. Add a layer of roasted butternut and a handful of toasted walnuts and within 30 minutes, you will have yourself a sublimely delicious meal.
BUTTERNUT RAVIOLI WITH BROWN BUTTER SAUCE
To serve 2 as a main or 4 as a side, you will need:
1 Punnet Butternut Ravioli ( I use Woolworths Homemade Butternut Pansotti)
1 500g Pack Prepared Butternut
80g Unsalted Butter
A Handful of Walnuts
A Sprig of Rosemary or a Few Sage Leaves
Season the butternut and drizzle with olive oil. Spread out on a baking tray and roast at 220c for about 30 minutes. This will ensure that your butternut has a caramelized char on the outside with a deliciously sweet inside.
Let your butternut stand while you bring a large pot of salted water to the boil. Drop in the Pansotti and boil for three minutes. Drain. Season with black pepper.
Very quickly drop the butter into a heated pan. Add the finely chopped rosemary (my preference) or the whole sage leaves and heat until the butter foams and small brown flecks start to form at the bottom of the pan. Swirl and continue to cook until it has a light brown colour and a nutty fragrance. Be careful not to let it burn.
Toss the pasta into the butter. Then serve with a topping of the roasted butternut, a few toasted walnuts and a final flourish of rocket, dressed with a sprinkling of olive oil, salt & pepper and a few drops of balsamic glaze.