Pumpkin ravioli with lemon and sage sauce
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Wonton wrappers are the cheat's secret for mouth-watering home-made ravioli that's so easy to prepare
Ingredients
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
Garlic
2 clove(s), crushed
Ground nutmeg
½ tsp
Egg(s)
1 medium, lightly whisked
Wonton wrapper(s)
24 individual
Lemon juice
1 tbs
Fresh sage
12 tbs, 12 fresh leaves
Instructions
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.
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