Photo of Roast pumpkin, spinach and ricotta ravioli by WW

Roast pumpkin, spinach and ricotta ravioli

8
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
4
Difficulty
Moderate
Enjoy pasta perfection with these tasty moon-shaped pillows that are spiced with chilli. A simple napoletana sauce completes the dish

Ingredients

pumpkin

320 g, (japanese), peeled, coarsley chopped (buy 400g)

cherry tomato

500 g, halved

baby spinach leaves

150 g

reduced-fat ricotta cheese

100 g

grated parmesan cheese

2 tbs

egg(s)

1 medium, lightly beaten

olive oil

1 tbs

garlic

2 clove(s), thinly sliced

fresh red chilli

1 whole, deseeded, finely chopped

lemon juice

¼ cup(s)

fresh oregano

1 tbs

gow gee wrappers

24 individual

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin and tomatoes on prepared trays and lightly spray with oil. Bake for 20–25 minutes or until pumpkin is golden and tender and tomatoes have slightly collapsed. Transfer pumpkin to a medium bowl. Mash until almost smooth.
  2. Meanwhile, place spinach in a heatproof bowl. Cover with boiling water and drain immediately. Refresh under cold water. Squeeze to remove excess water. Finely chop spinach. Add ricotta, parmesan and drained spinach to pumpkin. Season with salt and freshly ground black pepper. Stir to combine.
  3. Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add roasted tomatoes and any pan juices and bring to the boil. Reduce heat to medium-low. Stir in lemon juice and simmer for 2–3 minutes. Stir in oregano. Cover to keep warm.
  4. Place a gow gee wrapper on a flat surface and place 1 heaped teaspoon pumpkin mixture in the centre. Lightly brush edge of wrapper with beaten egg. Fold to form a half-moon shape, pressing edge to seal. Repeat with remaining wrappers and filling.
  5. Cook ravioli, in batches, in a large saucepan of boiling salted water for 2–3 minutes or until ravioli float to the surface and are tender. Drain. Serve ravioli topped with tomato sauce.

Notes

SERVING SUGGESTION: steamed zucchini or green beans.Gow gee wrappers are thin rounds of pastry used in Chinese cooking and are a good substitute for fresh pasta. They are available near the fresh noodles and pasta in the chiller section of most supermarkets or from Asian grocery stores.

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