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Photo of Pumpkin ravioli with lemon and sage sauce by WW

Pumpkin ravioli with lemon and sage sauce

Total Time
50 min
20 min
20 min
Wonton wrappers are the cheat's secret for mouth-watering home-made ravioli that's so easy to prepare


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


2 clove(s), crushed

Ground nutmeg

½ tsp


1 medium, lightly whisked

Wonton wrapper(s)

24 individual

Lemon juice

1 tbs

Fresh sage

12 tbs, 12 fresh leaves


  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.


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