Ingredients

• Filling:
• 1 packet Mountain Bread
• 500 gm (17.64oz) kent pumpkin
• 1/4 cup parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 2 tsp ground cumin
• Sauce:
• 1/4 cup small fresh sage leaves
• 200 gm (7.05oz) butter
• 2 tbsp fresh lemon juice

Directions

• 1. Fill a pot with water and bring to the boil. Dice the pumpkin and the garlic. Place the pumpkin into the boiling water and steam for 20-30 minutes until tender. Once tender, place the pumpkin in a bowl and mash with a fork until smooth or you can use a food processor.
• 2. Heat some oil in a pan and add the pine nuts and lightly toast for 1-2 minutes. Then add the garlic and ground cumin and stir. Add the pine nut mixture with the pumpkin in the bowl as well as the parmesan cheese and mix in thoroughly.
• 3. Cut the Mountain Bread into 3 sections and tear apart. Spoon in a small amount of the mixture into the corner of your strip. Start to form a triangle by lifting the bottom corner up and follow along until you can not fold anymore.
• Use water to seal the edge. Place these in a bowl as they are now ready for the sauce.
• 4. To make the sauce, melt the butter in a saucepan and add the sage leaves. Cook until the sage leaves are crisp and the butter is light golden. Remove from the heat and add the 2 tablespoons of fresh lemon juice and stir.
• 5. Pour the sauce over the ravioli and serve.

Photos