Pumpkin Ricotta Ravioli

Pumpkin Ricotta Ravioli Ingredients

250g Pumpkin Ricotta Pasta @latuapasta2 Large Knobs of ButtetDried SageParmesanOPTIONAL: Chilli Oil

Method

1. Boil some water, then add the ravioli for 3/4 minutes until they’re fluffy and inflated2. I’m the meantime heat up your pot adding the butter. Once your ravioli is done add it to the butter adding your dried sage, 3-4 Tbsp of Pasta water and your desire amount of Parmesan – mix until we’ll distributed3. Plate up your ravioli and add your chilli oil and more Parmesan on top.