Fresh Lentil, Spinach & Garlic Vegan Ravioli with Pumpkin Sauce

Method

1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
   
   
2. While the pasta is cooking, place the cooked pumpkin, cashews and water into a food processor or blender and blend until a smooth paste forms.
3. Heat the olive oil in a pan and gently cook the garlic to soften.
4. Add the pumpkin puree, nutmeg and season with salt and pepper. Cook gently for 3-4 minutes.
   
   
5. Toss the ravioli through the sauce and serve with a garnish of sage leaves.
6. NOTE: Sage leaves can be fried.