Name: Crispy pumpkin and ricotta ravioli
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Pumpkin and ricotta ravioli; 300 gram pumpkin, seeded, cubed; 1 tablespoon olive oil; 150 gram fresh full-cream ricotta; 1/4 cup finely grated parmesan; 2 tablespoon chives, finely chopped; 270 gram wonton wrappers; vegetable oil for frying; 125 gram butter, chopped; 1/4 cup small sage leaves; Tomato salad; 350 gram medley tomatoes, halved; 1/4 cup small basil leaves; 2 tablespoon extra virgin olive oil

Crispy pumpkin and ricotta ravioli

The classic combination of pumpkin and ricotta is re-invented with this crispy pumpkin ravioli recipe. Serve with a fresh tomato salad for an Italian dinner with a twist

Serves 4

Prep

25M

Cook

50M

Total

1H 15M

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Ingredients

Pumpkin and ricotta ravioli

300 gram pumpkin, seeded, cubed

1 tablespoon olive oil

150 gram fresh full-cream ricotta

1/4 cup finely grated parmesan

2 tablespoon chives, finely chopped

270 gram wonton wrappers

vegetable oil for frying

125 gram butter, chopped

1/4 cup small sage leaves

Tomato salad

350 gram medley tomatoes, halved

1/4 cup small basil leaves

2 tablespoon extra virgin olive oil

Method

Pumpkin and ricotta ravioli

1.Preheat oven to 200°C.

2.Toss pumpkin with oil on a lined tray. Bake for 20-25 minutes, then leave to cool.

3.Mash pumpkin in a bowl. Combine with ricotta, parmesan and chives. Spoon 2 teaspoons mixture onto six wonton wrappers. Brush edges with water. Cover with a wrapper and press to seal. Place on a tray. Repeat with remaining mixture.

4.Fry ravioli in hot oil in batches for 2-3 minutes. Drain.

5.In a small saucepan, melt butter on medium and add sage. Cook for 1-2 minutes. Serve ravioli with burnt butter and sage leaves, and accompany with tomato salad.