Roast Pumpkin and Mascarpone Raviollini with Burnt Sage Butter and Courgette Pea Salad

Steps

1. a large pot of salted water to a gentle boil.
2. Heat a large, dry fry-pan on medium heat and toast walnuts for 2–3 minutes until golden and fragrant. Remove from pan and set aside.
3. Separate raviollini. With the tip of a fork gently press around the edge of each piece to ensure edges are sealed. Cook in pot of simmering water for 8–9 minutes until just tender, giving a stir to prevent sticking. Remove with a large spoon into a large bowl and drizzle with olive oil.
4. Use a vegetable peeler to peel courgettes into long, thin ribbons, stopping when you reach the core (discard core). Place in a medium bowl with onion and feta. Once pasta is removed from water, add peas to water and cook for 1–2 minutes until tender. Drain and add to bowl with courgettes.
5. Return pan used to toast walnuts to low-medium heat. Melt butter and fry sage leaves for around 1 minute, until leaves are crispy. As soon as butter starts to turn brown, remove pan from heat and gently toss spinach, feta, and raviollini through. Season to taste with salt and pepper.
6. In a small bowl, whisk courgette pea salad dressing ingredients together with a drizzle of olive oil. Pour over salad and toss to combine.
7. Divide roast pumpkin raviollini between plates. Spoon over any remaining burnt butter and sage leaves. Sprinkle over walnuts and remaining feta. Serve courgette pea salad on the side.