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Roast pumpkin and ricotta ravioli
Roast pumpkin and ricotta ravioli
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Delicious pumpkin and ricotta ravioli, perfect anytime meal!
Ingredients:
  • 1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 57.50 gm walnuts
  • 100g ricotta, crumbled
  • 1 egg, separated
  • Pinch of ground nutmeg
  • 180g lasagne sheets
  • 60g butter
  • 82.50 ml sage leaves
  • 62.50 ml grated parmesan (or vegetarian hard cheese)
  • Coles brand Australian extra virgin olive oil spray
Instructions:
  • Preheat the oven to 200°C (180°C fan). Arrange the pumpkin on a lined tray and drizzle with oil. Roast for 30 minutes until tender and golden. Allow to cool. Roast the walnuts on a tray for 4 minutes or until toasted. Cool, then chop them.
  • Combine the mashed pumpkin in a bowl with ricotta, egg yolk, nutmeg, and season to taste.
  • Whisk the egg white gently in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to yield 24 pieces. Arrange 12 pieces on a clean work surface. Distribute the filling evenly among the pieces, creating a flat 4cm-wide pile in the middle of each. Brush the edges with egg white. Top with the remaining pieces, pressing firmly to seal and removing any trapped air.
  • Bring a large deep frying pan of water to a boil over high heat. Cook the ravioli in batches for 5-6 minutes until tender. Transfer to a tray lined with baking paper using a slotted spoon, and cover loosely with foil.
  • Melt the butter in a frying pan over medium heat until it starts to brown, about 2 minutes. Stir in the sage and cook for another 30 seconds until butter browns. Serve the ravioli in individual dishes, drizzle with the sage-infused brown butter, and sprinkle with walnuts and parmesan cheese.

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