Ravioli and pumpkin in tomato sauce

Name: Ravioli and pumpkin in tomato sauce
Total time: 2700 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 1 large pack of ravioli. I use a pack of 4 servings of beef ravioli; 1 butternut pumpkin, cut into 1-2cm cubes; 1 brown onion, diced; 800 ml passata; 2 tsp dried sage; 2 tsp chili flakes; 1 tsp garlic powder; 2 beef stock cubes; 2 tbsp Worcestershire sauce; 1 tbsp olive oil; 50 g butter; Parmesan cheese; 1 handful rocket leaves; 50 g pine nuts

Adrian T @Adrian_T

Sydney, Australia

Level up your store bought packet ravioli with this easy weeknight recipe. Combine the creamy and sweetness of butternut pumpkin with punchy flavours from your everyday herbs and spices.

Adrian T @Adrian_T

Sydney, Australia

Level up your store bought packet ravioli with this easy weeknight recipe. Combine the creamy and sweetness of butternut pumpkin with punchy flavours from your everyday herbs and spices.

Saved

Ingredients

45 mins

5-6 servings

1large pack of ravioli. I use a pack of 4 servings of beef ravioli
1butternut pumpkin, cut into 1-2cm cubes
1brown onion, diced
800 mlpassata
2 tspdried sage
2 tspchili flakes
1 tspgarlic powder
2beef stock cubes
2 tbspWorcestershire sauce
1 tbspolive oil
50 gbutter
Topping
Parmesan cheese
1 handfulrocket leaves
50 gpine nuts

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Steps

45 mins

1

Heat olive oil in a saucepan over medium heat. Add onion and a small pinch of small. Stir occasionally for approx 2 mins or until onion is lightly coloured.
2

Add the pumpkins and a small pinch of salt. Stir to ensure pumpkin pieces are nicely coated in the oil. Approx 1 min.
3

Close the lid and reduce heat to low. Allow the pumpkin to soften. This takes approx 12-15 mins. Keep stirring to a minimum (no more than 2-3 times). We want to get some caramelisation happening in the pumpkin!
4

Meanwhile cook the ravioli according to packet instruction. Save 1 cup of cooking liquid before draining.
5

Once pumpkin is softened, add passata and the reserved pasta liquid. Gently stir while adding garlic powder, dried sage, chilli flake, powdered beef stock, Worcestershire sauce, and butter. Keep stirring gently for 1-2 mins to allow everything to mix together.
6

Add the cooked ravioli into the saucepan, and give it a final stir to coat the ravioi in the sauce.
7

Plate up and sprinkle over with cheese, rockets, and pine nuts.

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Adrian T @Adrian_T

on July 05, 2024 11:42

Sydney, Australia

An amateur cook always on the lookout for new recipe ideas. What started as a mean to save some money by cooking at home turned into a real passion. Ultimately I hope to share recipes that are healthy, affordable, and suitable for re-heating to make weekly meal-prep a breeze!