Recipe

Ricotta ravioli with pumpkin and sage sauce

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

  • 25 mins cooking
  • Serves 4
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Ingredients

Ricotta ravioli with pumpkin and sage sauce
  • 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

Ricotta ravioli with pumpkin and sage sauce
  • 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.

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