Tuesday, October 29, 2013
cranberry beans with pumpkin ravioli, sage and garlic
Change your store bought pumpkin ravioli into a meal fit for a princess, with a bippity, boppity, boop. Or, if you've misplaced your fairy godmother, some beautiful cranberry beans. Just as good.
Add a handful of roasted walnuts and some parmesean cheese and you have yourself a feast for very little effort.
Cranberry Beans with Pumpkin Ravioli Sage and Garlic
1 box pumpkin ravioli,
I big bowl cranberry beans, washed and hulled
1/2 cup butter (or vegan substitute)
4 garlic cloves, minced
8 fresh sage leaves
A handful of roasted walnuts
1. Boil beans for 20 minutes. Cook ravioli as indicated on package.
2. Melt butter in a large frying pan. Add garlic and cook until fragrant. Add sage leaves and cook a few minutes. Add beans stirring to coat with the sauce.
3. Add beans to pasta, stir to combine. Add walnuts and parmesean cheese. Mix to combine. Serve warm.