Truffle Oil Roasted Pumpkin & Sage Ravioli
Earthy, sweet, and rich with flavour—This is a comforting dish with a gourmet twist. Perfect for cosy lunches or an elegant dinner at home.
INGREDIENTS:
250g pumpkin or butternut squash, cubed
1 tbsp olive oil
Salt and black pepper, to taste
Fresh sage leaves
250g fresh ravioli (pumpkin, cheese, or spinach-filled)
1–2 tsp truffle oil
Optional: Grated parmesan, to serve
METHOD:
1. Toss pumpkin cubes with olive oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 mins until golden.
2. In a pan, crisp a few sage leaves in a touch of olive oil. Set aside.
3. Boil ravioli according to package instructions. Drain and toss gently with roasted pumpkin.
4. Drizzle with truffle oil, top with crispy sage, and finish with parmesan if desired.
5. Serve warm and savour the autumn flavours.
