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Creamy ravioli, pumpkin and leek lasagne
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Cozy up with creamy pumpkin and leek ravioli lasagna.
Ingredients:
  • 1kg kent pumpkin, peeled, cut into 1cm thick slices
  • 56.88 gm extra virgin olive oil
  • 2 leeks, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves
  • 600ml Cooking Cream
  • 2 x 500g packets frozen spinach and ricotta ravioli (see note)
  • 12 fresh sage leaves, finely shredded, plus extra leaves to serve
  • 375.00 ml finely grated parmesan or vegetarian hard cheese
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper, then spread the pumpkin on them. Drizzle 2 tablespoons of oil over the pumpkin, season with salt and pepper, and bake for 20-25 minutes until tender.
  • In a large frying pan over medium heat, heat the remaining oil. Sauté the leek until softened, about 5 to 7 minutes, stirring occasionally. Add garlic and thyme, cook until fragrant, about 1 minute. Remove from heat and stir in 2 1/4 cups cream. Season with salt and pepper.
  • Prepare the ravioli according to the instructions on the packet.
  • Spread half of the leek mixture evenly over the base of a 7cm-deep, 26cm x 36cm (14-cup-capacity) ovenproof dish. Add half of the sage, then layer half of the pumpkin on top. Place half of the ravioli in a single layer over the pumpkin. Repeat the layers. Pour the remaining cream over the dish and finish by sprinkling with parmesan.
  • Bake until golden and tender, about 35 to 40 minutes. Let it stand for 5 minutes, then sprinkle with extra sage leaves and serve.

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