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Pumpkin Ricotta Ravioli

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

Ingredients

Method

  • 1.

    Preheat oven to 220°C (425°F).

  • 2.

    Place pumpkin on a baking tray lined with non-stick baking paper.

  • 3.

    Sprinkle with oil and bake for 20–25 minutes or until golden.

  • 4.

    Combine the ricotta, parmesan, oregano, parsley, salt and pepper.

  • 5.

    Place 2 teaspoons of the ricotta mixture and 2 pieces of pumpkin on half the wontons.

  • 6.

    Brush the wonton edges with water and top with remaining wontons. Press the edges to seal.

  • 7.

    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.

  • 8.

    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.

Notes

Find out more about Donna Hay - fast, fresh, simple the show now.



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

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pumpkin Ricotta Ravioli.

 
 

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4 comments • 14 ratings
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Posted by Summa81Report
My Children loved this, and they really enjoyed helping to make it! Fantastic.... I love Donna's work
Posted by Gillian76Report
Wonderful! So tasty and easy. Love Donna's simple and accessible recipes. I make something from this show every week!
Posted by Melissa260Report
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..
Posted by Hails15Report
YUMMY!!!!
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