Pumpkin and Ricotta Ravioli

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Mmmm mmmm I made a scrumptious Donna Hay dish for supper tonight: Pumpkin and Ricotta Ravioli with scorched butter sauce. It was delicious and went best with my Yarra Valley Riesling. The recipe was incredibly very easy to make. Why not try on your own …

Preheat stove to 200 levels celsius. Slice 500g of pumpkin and put on cooking tray and chef in stove for about 20 mins. On the other hand placed 250g of ricotta right into a dish with 1/2 mug of fresh grated parmesan cheese, fresh oregano, sea salt and black pepper.

Spoon 2 tsps of the ricotta mix on a wonton wrapper and leading with 1 item of pumpkin. Damp the 4 sides with your fingertip and location one more wonton wrapper ahead, securing the sides.

On reduced warmth placed 50g of butter right into a frying pan, include fresh oregano and chef up until browned. Prepare the ravioli in boiling water for 3-4 mins. Lay ravioli onto a plate and scatter continuing to be pumpkin over and about. Drizzle with scorched butter and spray with fresh parmesan … Bona-petite your Pumpkin and Ricotta Ravioli prepares!

Pumpkin and Ricotta Ravioli

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