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5-ingredient carbonara ravioli with pumpkin and leek
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a speedy carbonara beef ravioli with roast pumpkin and leek using premade ingredients.
Ingredients:
  • 600g butternut pumpkin, seeded, peeled, cut into 1cm pieces
  • 1 bunch sage, leaves picked
  • 1 leek, pale section only, thinly sliced
  • 490g jar carbonara pasta sauce
  • 600g pkt Beef Ravioli
Instructions:
  • Preheat the oven to 200C. Line a baking tray with parchment paper. Arrange the pumpkin on the tray, sprinkle with sage, spray with olive oil, and season. Roast for 20-25 minutes, turning occasionally, until the pumpkin is tender.
  • Heat a large non-stick frying pan over medium heat. Cook the leek, stirring occasionally, for 5 minutes until softened. Stir in the carbonara sauce and bring to a simmer.
  • Cook the ravioli in a saucepan of boiling water according to the package instructions until perfectly tender. Drain the ravioli thoroughly.
  • Combine the leek mixture with the pumpkin mixture, tossing well. Divide the mixture among serving bowls and season with pepper to taste.

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