Pumpkin, Ricotta and Sage Ravioli in Creamy Tomato Neapolitan Sauce

Pumpkin, Ricotta and Sage Ravioli in Creamy Tomato Neapolitan Sauce

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 6, 2016.
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A quick and easy vegetarian meal, with tasty flavours thanks to a delicious pre-made sauce from our friends at Loft.

Ingredients

PUMPKIN, RICOTTA AND SAGE RAVIOLI

  • 1 red onion, finely diced
  • 1 courgette, diced 1cm
  • 1 bunch asparagus, woody ends trimmed and sliced 2cm
  • 500g tomato Neapolitan sauce
  • 400g pumpkin, ricotta and sage ravioli
  • ½ bag baby silverbeet leaves, roughly chopped *
  • ½ cup sour cream

TO SERVE

  • 2 tablespoons chopped parsley leaves and stalks

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 1–2 minutes, until starting to soften and lightly colour. Add courgette and asparagus and cook a further 2 minutes, until starting to soften.
  3. Add tomato Neapolitan sauce and season to taste with salt and pepper. Bring to a simmer and cook for about 3 minutes, until thickened slightly.
  4. While pasta sauce simmers, cook ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 2–3 minutes until just tender.
  5. Drain pasta and carefully add to pasta sauce, along with baby silverbeet. Toss to combine and cook a further 1 minute, until silverbeet has wilted. Gently stir through sour cream, until combined. Remove from heat.
  6. divide pumpkin, ricotta and sage ravioli with creamy Neapolitan sauce between bowls or plates. Garnish with parsley.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 15.5g
Carbohydrate 47.7g
Fat 20.3g