Name: Ricotta ravioli with pumpkin and sage sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup pine nuts; 2 teaspoon olive oil; 3 clove garlic, crushed; 600 gram pumpkin, cut into 1cm cubes; 625 gram ricotta ravioli; 1 1/4 cup pouring cream; 1/4 cup finely grated parmesan cheese; 2 tablespoon coarsely chopped fresh sage; 2 tablespoon lemon juice

Ingredients

1/4 cup pine nuts

2 teaspoon olive oil

3 clove garlic, crushed

600 gram pumpkin, cut into 1cm cubes

625 gram ricotta ravioli

1 1/4 cup pouring cream

1/4 cup finely grated parmesan cheese

2 tablespoon coarsely chopped fresh sage

2 tablespoon lemon juice

Method

1.Cook pine nuts in large frying pan, stirring, until browned lightly; remove from pan. Heat olive oil in pan; cook garlic and the pumpkin, covered, stirring occasionally, about 10 minutes or until pumpkin is almost tender.

2.Meanwhile, cook ricotta ravioli in large saucepan of boiling water until just tender; drain. Add nuts, pouring cream, parmesan cheese and fresh sage to the pumpkin mixture; bring to the boil.

3.Reduce heat; simmer, uncovered, 5 minutes. Add ravioli and lemon juice; stir until hot.

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