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Photo of Pumpkin ravioli with lemon and sage sauce by WW

Pumpkin ravioli with lemon and sage sauce

8 - 9
PersonalPoints™ per serving
Total Time
50 min
20 min
20 min
Wonton wrappers are the cheat's secret for mouth-watering home-made ravioli that's so easy to prepare


Reduced fat oil spread

60 g, (60g)

Reduced-fat ricotta cheese

200 g

Butternut pumpkin

480 g, peeled, cut into 2cm pieces

Fresh sage

1 tbs, chopped


2 clove(s), crushed

Ground nutmeg

½ tsp


1 medium, lightly whisked

Wonton wrapper(s)

24 individual

Lemon juice

1 tbs

Fresh sage

12 tbs, 12 fresh leaves


  1. Boil, steam or microwave pumpkin until tender. Drain. Cool for 10 minutes. Place pumpkin in a food processor with ricotta, chopped sage, garlic, nutmeg and egg and process until smooth.
  2. Place wonton wrappers on a flat surface. Place 1 level tablespoon pumpkin mixture in centre of each wrapper. Brush edges with water and fold to enclose. Press edges to seal.
  3. Bring a large saucepan of salted water to the boil. Cook pumpkin ravioli, in batches, for 2–3 minutes or until they float to the surface. Remove with a slotted spoon. Cover to keep warm.
  4. Meanwhile, melt spread in a medium non-stick frying pan over medium heat. Add juice and sage leaves and cook for 1–2 minutes. Serve pumpkin ravioli drizzled with lemon and sage sauce.


SERVING SUGGESTION: Steamed green beans and broccolini.Uncooked ravioli suitable to freeze.