Pumpkin and Ricotta Ravioli

Posted on Sep 24, 2011 in Mains

Mmmm mmmm I made a delicious Donna Hay recipe for dinner tonight: Pumpkin and Ricotta Ravioli with burnt butter sauce. It was scrumptious and went perfect with my Yarra Valley Riesling. The dish was extremely easy to make. Why not give it a go yourself….

Preheat oven to 200 degrees celsius. Chop 500g of pumpkin and place on baking tray and cook in oven for approximately 20 minutes. Meanwhile put 250g of ricotta into a bowl with 1/2 cup of freshly grated parmesan cheese, fresh oregano, sea salt and black pepper.

Spoon 2 teaspoons of the ricotta mix on to a wonton wrapper and top with 1 piece of pumpkin. Wet the 4 edges with your fingertip and place another wonton wrapper on top, sealing the edges.

On low heat put 50g of butter into a pan, add fresh oregano and cook until browned. Cook the ravioli in boiling water for 3-4 minutes. Lay ravioli onto a plate and scatter remaining pumpkin over and around. Drizzle with burnt butter and sprinkle with fresh parmesan… Bona-petite your Pumpkin and Ricotta Ravioli is ready!

Pumpkin and Ricotta Ravioli

 

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