Pumpkin ravioli recipe

‍This recipe uses fresh lasagne sheets instead of making pasta from scratch which can be time consuming and messy. This version is quick and delicious.

By Faye James

SERVES: 4

PREP: 15 minutes

COOK: 15 minutes

Ingredients for pumpkin ravioli recipe

85 g pumpkin, peeled and diced into small cubes

1 clove garlic

1 tbsp olive oil pinch of salt and freshly ground pepper

1 tbsp butter

2 tbsp ricotta

2 fresh lasagna sheets

100 g butter

1 clove garlic, minced

6 fresh sage leaves

prosciutto strips

grated parmesan, to serve

rocket, to serve

Method to make pumpkin ravioli recipe

Preheat the oven to 250°C. Line a baking tray with baking paper.

Toss the pumpkin on the tray with the whole garlic clove, olive oil and salt and pepper and roast for about

10 minutes until tender and soft.

Put the pumpkin and garlic in a food processor, add the butter and ricotta and pulse for a few minutes until well combined. Transfer the filling to a bowl and set aside.

Place the lasagna sheet on a flat surface and dollop the filling equally in 12 spots. I usually divide it three across and four down. Place the other lasagna sheet on top and use a small cookie cutter to cut out 12 circles of ravioli. Press down the edges to make sure the filling won’t seep out.

Bring a pot of water to the boil and gently cook the ravioli for 3–5 minutes until tender. Drain and set aside.

Melt the butter in a pan over medium heat for a few minutes until golden, add the sage, prosciutto and then the ravioli. Fry for a few minutes before serving topped with parmesan cheese and some rocket.

Citro food tip

Want a vegan version? Omit the prosciutto and use vegan ricotta and parmesan instead.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.