🍽️ Serves: 2
🔪 Prep time: 5 mins
🔥 Cook time: 10-12 mins
✅ No added sugar and no seed oiIs
⚖️ Net carbs: 6g per portion
Silky pumpkin & sage ravioli in a glossy butter emulsion, finished with crispy bacon lardons and fragrant crispy sage. Simple, indulgent, and what’s even better is that it is high in protein and low in carbs. Oh, and seed oil free!
Ingredients
- 1 pack fu:di Pumpkin & Sage Ravioli
- 4-6 tbsp unsalted butter, cold and diced
- 2-3 tbsp reserved pasta water
- 75g bacon lardons
- A handful of fresh sage leaves, chopped
- Parmigiano Reggiano, finely grated, to serve
- Sea salt & cracked black pepper
Let's Begin!
Step 1 - Crisp the Lardons & Sage
Place lardons in a cold non-stick pan, set to medium-low, and gently render until golden and caramelised. Stir in the chopped sage for the last 30-60 seconds until fragrant. Remove to a warm plate and set aside.
Step 2 - Cook the Ravioli
Step 3 - Make the Butter Emulsion
Transfer the ravioli with a slotted spoon to a warm frying pan over medium-low. Add 2-3 tbsp of reserved pasta water and the cold diced butter. Gently swirl or toss the pan until emulsified and silky. Season with sea salt & cracked black pepper.
Serve!
Step 4 - Plate, Finish & Serve!
Divide the ravioli between warmed bowls. Spoon the crispy lardons and sage over the top. Finish with extra Parmesan and a final crack of black pepper.
It’s creamy, savoury, and aromatic - the perfect cosy bowl.
Chef's Tip!
Make sure your butter is fridge cold, as warm butter will melt differently and give you a greasy sauce instead of a rich, glossy emulsion 🧈
1 comment
This is SOOO tasty!! I will be making on repeat.