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Mushroom Ravioli with creamy pumpkin sauce and sage

Serves: 2

Total time: 30 minutes


  • 1 pack Ottimo Mushroom Non-Quadratto Ravioli

  • ½ butternut squash, peeled and chopped into small pieces

  • 50g butter

  • 100ml chicken stock

  • 50ml single cream

  • 6 sage leaves


1. Place the butternut squash, butter, chicken stock, cream and sage leaves into a saucepan and set over a medium heat. Cook for about 15 minutes, until the squash is completely soft and tender then blend with a hand blender until smooth. Season with salt and pepper and set aside to keep warm.

2. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked.

3. Drain, then stir through the sauce.

4. To garnish, fry a few extra sage leaves in some hot olive oil until crisp and serve on top of the pasta.

5. Serve with parmesan shavings.


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