Pumpkin Ravioli

 

Ingredients

  • 2 tablespoons butter

  • 1 small onion finely chopped

  • 3 cloves garlic minced

  • ¼ teaspoon ground nutmeg

  • half a pumpkin

  • 1 cube bouillon

  • a splash of coconut milk

  • 1 tablespoon fresh sage leaves, chopped

  • salt and pepper to taste

  • Parmesan

Chop pumpkin into small chunks and boil until soft. Drain, add a cube of bouillon, blend and set aside.

In a pan fry finely chopped onion and garlic in butter.

Add nutmeg.

Add pumpkin puree, sage leaves and a splash of coconut milk. Adjust thickness with more coconut milk or a splash of water.

Serve over your favourite ravioli, topped with parmesan and freshly ground pepper

Naomi Hasegawa