adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and ricotta ravioli with lemon dressing
Pumpkin and ricotta ravioli with lemon dressing
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious pumpkin pockets with a crispy topping and creamy filling.
Ingredients:
  • 250g butternut pumpkin, deseeded, peeled, coarsely chopped
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 13.80 gm extra virgin olive oil
  • 23.40 gm Dijon mustard
  • 200g low-fat fresh ricotta
  • 20.00 ml shredded parmesan
  • 40.00 ml chopped fresh chives
  • 64 Shanghai wonton wrappers
  • 1 egg white, lightly whisked
  • 80g fat-free semi-dried tomatoes
  • 40g baby rocket leaves
Instructions:
  • Preheat the oven to 180°C. Steam the pumpkin in a basket over boiling water for 8-10 minutes until tender. Transfer to a heatproof bowl.
  • Spread the breadcrumbs on a baking tray and bake for 10-12 minutes until golden. Transfer them to a bowl and let cool for 15 minutes. Mix in the parsley and lemon zest.
  • Combine the tangy lemon juice, rich oil, and bold mustard in a sleek jug. Season generously with salt and freshly ground pepper to enhance the flavors.
  • Mash the pumpkin with a fork until almost smooth. Mix in the ricotta, parmesan, chives, salt, and pepper. Lay out a wonton wrapper, put 2 teaspoonfuls of the ricotta mixture in the middle, brush edges with egg white. Top with another wrapper, press edges to seal, and place on a baking tray in a single layer. Repeat with the rest of the wrappers and ricotta mixture.
  • Bring a large saucepan of boiling water to life, drop in one-quarter of the ravioli, and cook for 2-3 minutes until tender. Lift with a slotted spoon onto a serving plate, cover with foil to keep warm. Repeat for the remaining ravioli in 3 more batches, making sure to reheat the pan between batches.
  • Sprinkle the breadcrumb mixture, semi-dried tomatoes, and rocket over the ravioli. Finish with a drizzle of the dressing before serving.

Similar Recipes