Roast pumpkin and herb ricotta ravioli

The sweet pumpkin filling contrasts well with the creamy parmesan and oregano sauce on these ravioli parcels.

Recipe «Roast pumpkin and herb ricotta ravioli» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 650g butternut pumpkin, peeled, olive oil cooking spray, pinch ground nutmeg, 100g reduced-fat ricotta cheese, 1/4 cup finely grated parmesan cheese , 1/4 cup chopped fresh oregano leaves, 1 quantity Fresh wholemeal pasta, 30g reduced-fat spread , 2 tbsp plain flour, 1/2 cup reduced-fat milk, 1 cup Massel salt reduced chicken style liquid stock, 1 tbsp chopped fresh oregano leaves, 1 tbsp finely grated parmesan cheese, pinch ground nutmeg.

Ingredients:

• 650g butternut pumpkin, peeled 
• olive oil cooking spray 
• pinch ground nutmeg 
• 100g reduced-fat ricotta cheese 
• 1/4 cup finely grated parmesan cheese 
• 1/4 cup chopped fresh oregano leaves 
• 1 quantity Fresh wholemeal pasta 
• 30g reduced-fat spread 
• 2 tbsp plain flour 
• 1/2 cup reduced-fat milk 
• 1 cup Massel salt reduced chicken style liquid stock 
• 1 tbsp chopped fresh oregano leaves 
• 1 tbsp finely grated parmesan cheese 
• pinch ground nutmeg 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Cut pumpkin into twenty-four 1cm-thick, 3cm squares. Place, in a single layer, on prepared tray. Spray with oil. Sprinkle with nutmeg. Roast for 15 minutes or until just tender.
2. Meanwhile, combine ricotta, parmesan and oregano in a bowl. Season with pepper.
3. Make pasta (see related recipe). Trim pasta sheets to make four 14cm x 42cm sheets. Place 1 pasta sheet on a lightly floured surface. Place half the pumpkin pieces in 2 rows at 4cm intervals on the pasta sheet, leaving a 2cm border around edges. Top each piece of pumpkin with 1 teaspoon ricotta mixture. Using a pastry brush, brush pasta sheet around the filling with water. Top with a pasta sheet. Press edges together to seal. Using a ravioli wheel or pizza cutter, cut between the filling to form squares. Repeat with remaining pasta sheets and filling to make 24 ravioli.
4. Cook ravioli, in 2 batches, in a saucepan of boiling salted water for 4 minutes or until tender. Carefully remove with a slotted spoon. Place in a heatproof bowl. Cover to keep warm.
5. Make sauce: Melt spread in a saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk and stock. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Add oregano, cheese and nutmeg. Season with pepper. Cook, stirring, for 1 to 2 minutes or until cheese has melted.
6. Add sauce to ravioli. Carefully stir to combine. Divide pasta between bowls. Serve.