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Pumpkin Ricotta Ravioli

Donna Hay's fast, fresh, simple Pumpkin Ricotta Ravioli.

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Preheat oven to 220°C (425°F).
Place pumpkin on a baking tray lined with non-stick baking paper.
Sprinkle with oil and bake for 20–25 minutes or until golden.
Combine the ricotta, parmesan, oregano, parsley, salt and pepper.
Place 2 teaspoons of the ricotta mixture and 2 pieces of pumpkin on half the wontons.
Brush the wonton edges with water and top with remaining wontons. Press the edges to seal.
To make the brown butter sauce, cook the butter and oregano in a saucepan over low heat until butter is lightly browned and oregano is crisp.
Cook the ravioli in a large saucepan of boiling salted water for 3–4 minutes or until al dente. Drain and serve with remaining pumpkin, brown butter sauce and extra parmesan.

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Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

Hails15 May 2012

YUMMY!!!!

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Melissa May 2011

This was a great success - I only wanted 3 pieces each for an entree for my hubby and I so I laid the remainder on a tray in the freezer along with the excess pumpkin and once they were frozen I packaged them up into 2 other portions (entree sizes again). So now I only have to defrost the ravioli, pop on salted boiling water, melt some butter and we have a delicious (easy) entree.. Yumm..

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Gillian76 May 2011

Wonderful! So tasty and easy. Love Donna's simple and accessible recipes. I make something from this show every week!

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Kerry April 2011

Fantastic alternate to making pasta from scratch , a new family favourite with so many different combos/options u can make to it !!

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Serena21 April 2011

loved it!

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Summa81 March 2011

My Children loved this, and they really enjoyed helping to make it! Fantastic.... I love Donna's work

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