Ricotta Ravioli with Pumpkin and Sage Sauce
A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.
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Ingredients
- 1/4 cup pine nuts
- 2 teaspoons olive oil
- 3 cloves garlic, crushed
- 600 grams pumpkin, cut into 1cm cubes
- 625 grams ricotta ravioli
- 1 1/4 cup pouring cream
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons coarsely chopped fresh sage
- 2 tablespoons lemon juice
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