Fresh lasagne sheets and a delicious soft filling makes perfect ravioli to eat now or freeze for later!
Ingredients
- 400g butternut pumpkin, cut into 2cm cubes
- 2/3 cup fresh ricotta cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon sea salt
- 375g packet fresh lasagne sheets
Butter sage sauce
- 100g butter, chilled, chopped
- 1/2 cup fresh sage leaves
- 1 tablespoon lemon juice
Method
- Step 1Line 2 large baking trays with baking paper. Place pumpkin in a microwave-safe bowl. Cover. Microwave on high (100%) for 6 to 8 minutes, stirring halfway, or until tender. Mash until smooth. Set aside for 5 minutes to cool.
- Step 2Combine ricotta, nutmeg, cinnamon, parmesan, salt, pumpkin mixture and pepper in a bowl. Place 1 lasagne sheet on a board. Cut in half lengthways. Cut each rectangle into 8 squares. Repeat with remaining sheets. Place 2 level teaspoons pumpkin mixture in centre of 1 square. Lightly brush edges with water. Top with 1 square. Using a fork, press around edges to seal. Trim with a sharp knife. Transfer to prepared tray (see tip). Repeat with remaining pasta squares and pumpkin mixture to make 32 ravioli (see ‘to freeze’, right).
- Step 3Bring a saucepan of salted water to the boil over high heat. Cook ravioli, in batches, for 4 to 5 minutes or until tender. Drain. Transfer to dishes. Cover to keep warm. 4 Meanwhile, make sauce Melt butter in a frying pan over medium heat. Bring to the boil. Add sage. Cook, shaking pan, for 4 to 5 minutes or until deep golden. Remove from heat. Add lemon juice (be careful, as mixture will spit). Stir to combine. Spoon over ravioli. Serve.
- Low carb
- Lower gi
Nutrition
2128 kj
Energy
28.5g
Fat Total
18.1g
Saturated Fat
6.4g
Fibre
16g
Protein
90mg
Cholesterol
653mg
Sodium
48.9g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Cover ravioli squares with a clean damp tea towel to prevent them drying out.
Freezer tips: To freeze: Place uncooked ravioli, in a single layer, in a large snap-lock bag. Freeze for up to 3 months.
To cook: Remove ravioli from freezer. Follow recipe from step 3.
- Author: Katrina Woodman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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