Spinach, Pumpkin & Ricotta Ravioli Recipe

Spinach, Pumpkin & Ricotta Ravioli

Ingredients

  • 1 tsp
    olive oil
  • 1/2 (75g) medium
    onion, chopped
  • 400g
    baby spinach
  • 250g
    low fat ricotta cheese
  • 200g
    roasted pumpkin, chopped
  • 1 x 300g pkt
    gow gee wrappers
  • 75g
    unsalted butter, chopped
  • 12
    small sage leaves
  • 1 tbsp
    pine nuts, toasted

How to Cook

Prep Time: 20 minutes | Cooking Time: 10 minutes
  1. Heat oil in a frying pan over low heat; add onion and garlic; cook for 3-4 minutes or until softened and fragrant. Remove from heat, add spinach to wilt slightly, set aside to cool.

  2. Mash pumpkin and combine with ricotta mixture, onion, garlic and spinach. Season to taste with salt and pepper.

  3. Place a gow gee wrapper on a clean work surface and place a level tablespoonful of ricotta mixture in the centre; lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered with a clean tea towel as you work.

  4. Place chopped butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, swirling pan often, for 4-5 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour. Meanwhile; add ravioli to boiling water. Stir once then cook over medium-high heat for 2-3 minutes or until wrappers are translucent and ravioli float. Drain and divide among 4 shallow bowls. Top with burnt butter mixture and pine nuts.

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