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Homemade Pumpkin and Ricotta Ravioli

by Madsy (follow)
Dinner (2217)      Vegetarian (1493)      Pasta (279)      Pumpkin (119)      Ricotta (67)      Tomato Sauce (10)      Ravioli (4)     
This ravioli recipe uses wonton wrappers for the pasta, which is much easier than making the pasta from scratch. In this version, we folded each wrapper in half, however, you can also place one wrapper on top of another if you want ravioli that are more square-shaped.

We served this with a tomato sauce, but it would also be nice with a sage butter sauce (there are a few recipes floating around the internet). We also used the leftover ravioli filling on sandwiches the next day.

The ravioli takes a while to make, but it's worthwhile and might be a good way to get the kids involved!



Raw ravioli


Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 4 servings

Ingredients

Ravioli
40 wonton wrappers
500g pumpkin
250g ricotta
1 tbs garam masala
1 tsp pepper
Water (for wetting the ravioli edges)

Tomato sauce
1 large brown onion
4 tomatoes
Handful fresh oregano
1 tsp chilli flakes
1 tsp olive oil (use more if you wish)

Method
Preheat oven to 200C. Cut the pumpkin into 2cm pieces and place in the oven on a tray for 30 minutes, or until golden. Allow to cool.
Mash the pumpkin with a fork. Add the ricotta, garam masala, pepper and stir through.



Raw ravioli



Roast pumpkin, mashing



Roast pumpkin, mashing


Taking one wonton wrapper, place a spoonful of the pumpkin mixture in the middle. Wet two joining edges (I use my finger) and fold the wrapper, pressing the sides with your fingers to keep it closed.
Repeat with remaining 39 wrappers.



Raw ravioli



Pumpkin and ricotta ravioli, tomato sauce



Roast pumpkin, mashing



Pumpkin and ricotta ravioli, tomato sauce


Put a large pot of water on to boil. Score the bottoms of the tomatoes with an 'x' and place in the boiling water.



Raw ravioli


After 1-2 minutes, or when the tomato skins are starting to fray, remove the tomatoes with a draining spoon (or similar implement). Leave the water on high heat.
Finely dice an onion and place in a frypan with the oil. Skin the tomatoes and roughly chop the flesh.



Roast pumpkin, mashing



Pumpkin and ricotta ravioli, tomato sauce


When the onion is softened and transparent, add the tomatoes for a final minute.
Add the ravioli to the boiling pot of water. It's best to do this in batches, with 10 or 20 at a time, so that the ravioli don't stick to each other. The pasta should be ready in approximately 2 minutes, or when they start floating to the top of the pot.
Add the chilli flakes and oregano to the sauce and mix. Serve the ravioli in bowls and pour over the sauce.



Pumpkin and ricotta ravioli, tomato sauce


Categories
#Ravioli
#Pasta
#Dinner
#Vegetarian
#Pumpkin
#Ricotta
#Tomato sauce
I like this Recipe - 9
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