Spinach and ricotta ravioli with tomato sauce
9
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
For a different type of pasta, try this dish. The roasted pumpkin gives a rich sweet flavour that goes so well the spinach and ricotta ravioli.
Ingredients
Pumpkin
500 g, cut into 2cm pieces
Olive oil
1 tbs
Brown onion
1 small
Garlic
1 clove(s), thinly sliced
Celery
1 stick(s), thinly sliced
Carrot(s)
1 small, thinly sliced
Canned diced tomatoes
400 g
Balsamic vinegar
2 tsp
Fresh cooked spinach and ricotta tortellini or ravioli
625 g
Fresh basil
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place pumpkin on a baking tray. Lightly spray with oil and bake for 30 minutes or until tender and light golden.
2
Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, garlic, celery and carrot and cook, stirring, for 5 minutes or until softened. Add tomatoes and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Set aside to cool slightly. Using a food processor or stick blender, process tomato mixture until smooth. Add vinegar and season with salt and freshly ground black pepper. Return sauce to low heat and stir until hot.
3
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
4
Divide pasta and pumpkin among serving plates. Serve topped with sauce and basil.
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