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Photo of Spinach and ricotta ravioli with tomato sauce by WW

Spinach and ricotta ravioli with tomato sauce

PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
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.



500 g, cut into 2cm pieces

Olive oil

1 tbs

Brown onion

1 small


1 clove(s), thinly sliced


1 stick(s), thinly sliced


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)


  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.


SERVING SUGGESTION: Steamed green beans and asparagus.