Pumpkin ravioli with lemon and sage sauce
reduced fat oil spread
60 g, (60g)
reduced-fat ricotta cheese
pumpkin, butternut, raw
480 g, peeled, cut into 2cm pieces
1 tbs, chopped
2 clove(s), crushed
1 medium, lightly whisked
12 tbs, 12 fresh leaves
- 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.
- 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.
- 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.
- 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.