Butternut squash or pumpkin ravioli (i use store bought)
4 TBSP unsalted butter
6-8 fresh sage leaves, finely chopped
1 fat clove garlic, minced
1 tsp crushed red chili flakes
2 tsp gingerbread pancake mix (or 1 tsp flour)
splash heavy cream (about 1-2 TBSP)
1-2 TBSP finely chopped chives
2 TBSP grated parmesan
Cook pasta as directed.
In heavy pan, melt the butter. Add sage to butter and allow it to brown. Add garlic and chili flakes, salt & pepper. Lower temp and add flour – mix completely. Slowly stir in the heavy cream until thickened. Season to taste. Add drained pasta and toss until coated. Garnish with chives and parmesan.
Serves 2 with plenty of sauce left over to sop up with garlic bread.