Prep time
MinutesCook time
MinutesServes
Adults
Hard
Difficulty
Easy - Med - HardPumpkin and ricotta ravioli
Try this tasty recipe featuring Aussie Made and Grown ingredients! Complete with sage butter sauce this elegant pasta dish is a comforting winter meal. The hand-rolled ravioli are filled with a creamy mixture of butternut pumpkin, ricotta and spices.
Ingredients
- 400g butternut pumpkin, cut into 2cm cubes
- 2/3 cup fresh ricotta cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon sea salt
- 375g packet fresh lasagne sheets
BUTTER SAGE SAUCE - 100g Ballantyne butter, chilled, chopped
- 1/2 cup fresh sage leaves
- 1 tablespoon lemon juice
Method
- Line 2 large baking trays with baking paper. Place pumpkin in a microwave-safe bowl. Cover. Microwave on high (100%) for 6 to 8 minutes, stirring halfway, or until tender. Mash until smooth. Set aside for 5 minutes to cool.
- Combine ricotta, nutmeg, cinnamon, parmesan, salt, pumpkin mixture and pepper in a bowl. Place 1 lasagne sheet on a board. Cut in half lengthways. Cut each rectangle into 8 squares. Repeat with remaining sheets.
- Place 2 level teaspoons pumpkin mixture in centre of 1 square. Lightly brush edges with water. Top with 1 square. Using a fork, press around edges to seal. Trim with a sharp knife. Transfer to prepared tray. Repeat with remaining pasta squares and pumpkin mixture to make 32 ravioli.
- Bring a saucepan of salted water to the boil over high heat. Cook ravioli, in batches, for 4 to 5 minutes or until tender. Drain. Transfer to dishes. Cover to keep warm.
- Meanwhile, to make sauce: melt butter in a frying pan over medium heat. Bring to the boil. Add sage. Cook, shaking pan, for 4 to 5 minutes or until deep golden. Remove from heat. Add lemon juice (be careful, as mixture will spit). Stir to combine. Spoon over ravioli. Serve.
Facebook Comments
Our partners
Proudly supporting Australian Made Campaign and the strength of the logo
