Name: Ricotta ravioli with pumpkin sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 600 gram butternut pumpkin, sliced thinly; 1 1/2 cup (375ml) vegetable stock; 1/2 teaspoon ground nutmeg; 1/2 cup (125ml) thickened light cream; 600 gram fresh ricotta ravioli; 1/3 cup (50g) pine nuts, roasted; 2 tablespoon fresh chives, coarsely chopped

Ingredients

1/4 cup (60ml) olive oil

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

600 gram butternut pumpkin, sliced thinly

1 1/2 cup (375ml) vegetable stock

1/2 teaspoon ground nutmeg

1/2 cup (125ml) thickened light cream

600 gram fresh ricotta ravioli

1/3 cup (50g) pine nuts, roasted

2 tablespoon fresh chives, coarsely chopped

Method

1.Heat half of the oil in large frying pan; cook onion and garlic, stirring until onion is soft. Remove from pan.

2.Heat remaining oil in same pan; cook pumpkin until browned both sides. Return onion to pan with stock and nutmeg; cook, stirring, until liquid is absorbed and pumpkin mashed. Stir in cream.

3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.

4.Serve pasta with pumpkin sauce, top with pine nuts and chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories