Pumpkin Ravioli Sage Butter

Pumpkin Ravioli Sage Butter

This pumpkin ravioli with sage butter sauce recipe looks very rustic and authentically Italian, and boy oh boy does it taste great.

CAL P/SERVE
439
kJ P/SERVE
1840
FAT P/SERVE
10.4g
CARBS P/SERVE
70.6g
PROTEIN P/SERVE
12.3g
SUGAR P/SERVE
14.4g
SODIUM P/SERVE
386g
FAT
%
2.9%
ENERGY RDI%
21.1%

Served with your favourite healthy salad this recipe makes a wonderful dinner or lunch.

Ingredients

  • Wonton Wrappers
  • 300g Pumpkin, cut into small pieces
  • ¼ teaspoon rosemary
  • 3 cloves garlic
  • Olive oil spray
  • 20g (.03oz) butter
  • ½  cup vegetable stock
  • 10 sage leaves
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon (2g) freshly grated parmesan cheese

Method

  1.  Preheat oven 200c (400F).
  2. Cut Pumpkin into small chunks.  On a baking tray, line with baking paper, place pumpkin and spray with olive oil spray and bake for 15 mins, check and turn over then sprinkle with rosemary leaves (fresh or dried), now throw in the 3 cloves of garlic to bake as well  and bake for a further 10 mins or until soft.  Take out of oven, put into a large bowl, mash with fork.  Season with salt and pepperand set aside to cool.
  3. Fill a large pot of water and bring to boil with lid on.
  4. Whilst you are waiting for water to boil lay out your wonton wrappers on the bench, 12 total required for 2 people, this will make 3 large raviolis per person (wonton wrappers are available in both square and circle formats. If you can only get square Wonton wrappers and want round ravioli, simply use a circular biscuit cutter or small bowl to cut circular wrappers out of square ones).Place a spoonful of the mixture into the centre of each wrapper.  With a pastry brush, brush some cold water on the edge of the wrapper, around the filling.  Now place a second wrapper ontop and seal the edges by squeezing them together.
  5. Water should be boiling now so gentle place each ravioli into water, don’t put more than 2 at a time, should take 2-3 minutes.
  6. Meanwhile in a non-stick frypan, place butter and sage leaves, when melted add the stock and balsamic vinegar, season with salt and pepper. As you take out the ravioli from the hot water place into butter mixture and simmer until all ravioli has simmered in the butter mixture.
  7. Plate up, 3 per plate, drizzle a little sauce over the ravioli and sprinkle parmesan cheese on top.
  8. Serve with your favourite salad.

Nutrition Table

Servings: 2 Serving size:348g
Average Serve Average 100g
Energy 1840 kJ 528 kJ
  439 Cal 126 Cal
Protein 12.3 g 3.5 g
Fat, total 10.4 g 3.0 g
- Saturated 6.0 g 1.7 g
Carbohydrate 70.6 g 20.3 g
- Sugars 14.4 g 4.2 g
Sodium 386 mg 111 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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