Ravioli with pumpkin, hazelnuts and sage – a detailed recipe cooking. 
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr pumpkin ravioli
- 1/2 tbsp. peeled hazelnuts
- 1/2 tbsp. vegetable oil
- 110 gr. butter
- 6 sage leaves
- A large pinch of nutmeg
- 1/2 tbsp. grated parmesan
- 2 pcs. amaretti macaroons
Recipes with similar ingredients: ravioli, parmesan, sage
Recipe preparation:
- Preheat oven to 170 ° C. Place hazelnuts on a baking sheet. Sauté the hazelnuts in the oven until golden brown and the appearance of aroma, about 5-7 minutes. Allow to cool completely. Grind chilled hazelnuts and set aside.
- In a high saucepan, bring 2 liters of water to a boil. Salt and add vegetable oil to prevent ravioli from sticking together together. Add ravioli and cook for 4 minutes. or until they will pop up. Using a slotted spoon, carefully remove the ravioli and lay it out on a big dish. Cover with foil so that they remain warm.
- Melt the butter in a small skillet. When butter will melt and begin to hiss, tear sage leaves, put on pan and fry for about 20 seconds. Remove from heat and mix with nutmeg. Pour the resulting sauce onto ravioli and sprinkle with hazelnuts. Put the amaretti cookies on the dish and Serve immediately. Ravioli with pumpkin recipe.
