Raviolacci di zucca with burnt butter and sage

Ingredients

  • One packet of I Pastai Raviolacci di zucca 500g
  • 150 gr fresh butter
  • 10-12 sage leaves fresh
  • Cracked pepper
  • 2 fresh garlic cloves
  • Shaved almonds and parmesan

Method

  • 01In a pot bring 5 lt of water to boiling point and add salt.
  • 02In a pan fry off garlic, with the butter, then add sage leaves and sliced almonds.
  • 03Boil the Ravioli for the time indicated on the pack.
  • 04When ready, drain the pasta and add it to the butter and sage.
  • 05Toss gently and serve, add parmesan, cracked pepper and drizzle with burnt butter. Buon Appetito!