Creamy ravioli, pumpkin and leek lasagne

Cooking Vegetarian Creamy ravioli, pumpkin and leek lasagne

Keep the family warm with this creamy ravioli, pumpkin and leek lasagne.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin on prepared trays. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 20 to 25 minutes or until tender.
  2. Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook leek, stirring occasionally, for 5 to 7 minutes or until softened. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in 2 1/4 cups cream. Season with salt and pepper.
  3. Cook ravioli following packet directions.
  4. Spoon 1/2 leek mixture over base of a 7cm-deep, 26cm x 36cm (14-cup-capacity) ovenproof dish. Sprinkle with 1/2 the sage and top with 1/2 the pumpkin. Arrange 1/2 the ravioli, in a single layer, over the pumpkin. Repeat layers. Pour over remaining cream. Sprinkle with parmesan.
  5. Bake for 35 to 40 minutes or until golden and tender. Stand for 5 minutes. Sprinkle with extra sage leaves. Serve.

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1kg kent pumpkin, peeled, cut into 1cm thick slices
1/4 cup Cobram Estate classic flavour extra virgin olive oil
2 leeks, trimmed, thinly sliced
2 garlic cloves, crushed
2 tsp fresh thyme leaves
600ml light thickened cream for cooking
2 x 500g packets frozen spinach and ricotta ravioli
12 fresh sage leaves, finely shredded, plus extra leaves to serve
1 1/2 cups finely grated parmesan or vegetarian hard cheese

Adv

Autors
Preparation time
30
Cooking time
1:05
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Vegetarian
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