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Pumpkin Ravioli with Nutmeg Butter

Yields1 ServingPrep Time2 minsCook Time3 minsTotal Time5 mins

 250 g La Tua Pasta Pumpkin & Ricotta Ravioli
 30 g La Tua Pasta Nutmeg Butter
 30 g Parmigiano Reggiano

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water


Bring the water to a gentle boil and put in the ravioli


Cook for 3 – 4 minutes depending on preference


Gently melt the nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta water makes into the pan with the nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.


Buon Appetito!