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Pumpkin And Pine Nut Ravioli With Sage-Butter Sauce Recipe

Ingredients

• 500g Kent pumpkin, peeled, deseeded, coarsely chopped
• 1 tablespoon olive oil
• 55g (1/3 cup) pine nuts
• 1 garlic clove, crushed
• 2 teaspoons ground cumin
• 20g (1/4 cup) shredded parmesan
• 375g fresh lasagne sheets
• SAXA Pink Himalayan Salt Flakes, to season
• Sage-butter sauce
• 200g butter, chopped
• 1/4 cup small fresh sage leaves
• 2 tablespoons fresh lemon juice

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