Sage & Pine Nut Pesto with Ricotta & Spinach Ravioli - Dell'Ugo Recipe No.7

Continuing on with my Dell'Ugo pasta challenge (a very enjoyable challenge, it has to be said!) I decided to make recipe card no.7 for a mid week family dinner : "Sage & Pine Nut Pesto with Ricotta & Spinach Ravioli"

My first thoughts were "this is almost identical to "how I usually serve gnocchi" which for some reason I had never thought of doing with pasta.
Then I thought I could use the sage in my garden.
Oh, you don't blend all the ingredients to make a paste? Like what I consider to be a traditional pesto?
Then I thought I need to serve this with something quite filling or the family of half starved giants will start moaning after dinner that they need a burger. I decided on a mixed salad with a whole pouch of Merchant Gourmet Puy Lentils thrown in. These "meaty" little legumes really make a salad a lot more filling and everybody in the family loves them.

This is a very quick and simple recipe that compliments the delicate flavours of ricotta and spinach in the ravioli. We find that one 250g pack of ravioli isn't quite enough for 2 people, so I used 3 packets between 4 people. I modified the recipe a tiny bit but only in the proportions of the ingredients... a little less butter....a bit more sage...a bit more cheese....but stayed more or less true to the recipe.
Below is my slightly modded recipe.

Sage & Pine Nut Pesto with Ricotta & Spinach Ravioli - Dell'Ugo Recipe No.7
Serves 4

Ingredients:
60g unsalted butter
40g pine nuts
Large bunch (2 handfuls?) of fresh sage leaves (no stalks), roughly chopped
40g Grated parmesan cheese
3 x 250g packs of Dell'Ugo Ricotta & Spinach Ravioli

Method:
Get a big pan of salted water on the boil.
In a frying pan, melt the butter. Add the pineuts and sage leaves and fry gently for a couple of minutes until the sage starts to go slightly transparent.
Once the pasta is cooked, drain and add to the pan with the butter mix. Toss pasta in the butter mix to coat.
Dish up immediately onto warm plates or bowls. Sprinkle the Parmesan on top.

Serve with a tasty salad (mine was rocket, lettuce, cucumber, red pepper, pickled onions, grated carrots, puy lentils with a wholegrain mustard dressing).
Delicious!

Verdict:
Yep, we were all happy with this one...it's a keeper!