Photo of Pumpkin ravioli with lemon and sage sauce by WW

Pumpkin ravioli with lemon and sage sauce

7
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
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

pumpkin, butternut, raw

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.

Notes

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

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