Roast pumpkin and ricotta ravioli

Recipes / Vegetarian

This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

Recipe «Roast pumpkin and ricotta ravioli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 small butternut pumpkin, peeled, seeded, cut into 3cm pieces, 1/2 cup walnuts, 100g ricotta, crumbled, 1 egg, separated, Pinch of ground nutmeg , 4 fresh lasagne sheets, 60g butter, 1/3 cup sage leaves , 1/4 cup grated parmesan, Coles brand Australian extra virgin olive oil spray.

Ingredients:

  • 1/2 small butternut pumpkin, peeled, seeded, cut into 3cm pieces 
  • 1/2 cup walnuts 
  • 100g ricotta, crumbled 
  • 1 egg, separated 
  • Pinch of ground nutmeg 
  • 4 fresh lasagne sheets 
  • 60g butter 
  • 1/3 cup sage leaves 
  • 1/4 cup grated parmesan 
  • Coles brand Australian extra virgin olive oil spray 

Instructions

  1. Preheat oven to 200°C or 180°C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.
  2. Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.
  3. Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.
  4. Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.
  5. Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.