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Roast pumpkin and herb ricotta ravioli
Roast pumpkin and herb ricotta ravioli
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Savory Parmesan and oregano sauce enhances the flavors of sweet pumpkin ravioli.
Ingredients:
  • 650g butternut pumpkin, peeled
  • olive oil cooking spray
  • pinch ground nutmeg
  • 100g reduced-fat ricotta cheese
  • 62.50 ml finely grated parmesan cheese
  • 62.50 ml chopped fresh oregano leaves
  • 1 quantity Fresh wholemeal pasta (see related recipe)
  • 30g reduced-fat spread
  • 40.00 ml plain flour
  • 128.75 gm reduced-fat milk
  • 255.00 gm salt reduced chicken style liquid stock
  • 20.00 ml chopped fresh oregano leaves
  • 20.00 ml finely grated parmesan cheese
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a baking tray with paper. Cut the pumpkin into twenty-four 1cm-thick, 3cm squares. Arrange in a single layer on the tray. Spray with oil and sprinkle with nutmeg. Roast for 15 minutes until tender.
  • Combine creamy ricotta cheese, flavorful parmesan cheese, and aromatic oregano in a bowl. Season generously with freshly cracked pepper.
  • Prepare fresh pasta sheets and trim them into four 14cm x 42cm sheets. Lay one sheet on a floured surface. Arrange half of the pumpkin pieces in 2 rows, with a 2cm border along the edges. Add a teaspoon of ricotta mixture on each pumpkin piece. Moisten the edges with water, layer with another pasta sheet, press to seal, and cut into squares using a cutter. Repeat with the remaining ingredients to make 24 tasty ravioli.
  • In a large saucepan of boiling salted water, cook the ravioli in 2 batches for 4 minutes or until tender. Use a slotted spoon to carefully remove the cooked ravioli and transfer them to a heatproof bowl, covering it to keep warm.
  • Create a delicious sauce: Melt spread in a saucepan over medium heat until it begins to foam. Add flour and cook while stirring with a wooden spoon for 1 to 2 minutes until the mixture bubbles. Remove from heat and slowly stir in milk and stock. Return to heat and cook, stirring, for 4 to 5 minutes until the mixture boils and thickens. Add oregano, cheese, and nutmeg. Season with pepper and cook while stirring for 1 to 2 minutes until the cheese has melted.
  • Gently mix sauce into ravioli, ensuring each piece is coated evenly. Portion pasta into individual bowls and present.

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