Roasted Pumpkin Raviolo with Hazelnuts, Pancetta & Sage

An easy meal for the whole family you can rely on week after week.

Scroll for ingredients & method.

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Ingredients for sauce

• Ingredients:

  ● 100g blanched hazelnuts, roughly chopped

  ● 100g pancetta, thinly sliced and cut into batons

  ● ½ bunch sage, picked

  ● 150g butter

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Instructions:

1. Toast the Hazelnuts:
   Heat a large fry pan and toss until toasted.

   ● Add pancetta , cooking until crispy.

   ● Add butter, cooked until brown.

   ● Add blanched pasta, and toss through.

2. Fry the Pancetta:
   Add the pancetta cooking until crisp and golden.

3. Create the Butter Sauce:
   Add in your butter, use a low heat to brown the butter until you smell a nutty aroma, then add the pasta and toss together.

4. Serve:
   Then place in a bowl and cover in parmesan and fresh cracked black pepper to enjoy.