Pumpkin Mezzelune with Butter, Sage and Parmesan

Ingredients – Serves 4

• 650g of pumpkin mezzelune
• 50g butter
• 10 sage leaves
• 50g parmesan
• Pinch of salt
• Pinch of ground pepper (optional)

Method

Cook the pumpkin mezzelune in a large saucepan with boiling salted water. The pasta is ready as soon as it comes to the surface.

Meanwhile, melt the butter over low heat in a pan. Add the sage leaves and leave to infuse for a few minutes to flavour the butter well, being careful not to burn it.

Once the ravioli are ready, take them out of the water with a slotted spoon and put them in a colander (they are too delicate to be drained directly like spaghetti).

Empty the pot and put the ravioli back inside. Add the butter to the sage, removing the leaves, the grated Parmesan and a little ground pepper. Gently mix to cover the ravioli with the sauce and serve immediately in hot dishes with a bit more Parmesan cheese on top.