{Recipe} Pumpkin and ricotta ravioli

While channel surfing one afternoon, I came across an episode of Donna Hay’s Fast, Fresh, Simple. She was making pumpkin and ricotta ravioli and I was practically salivating on the couch.

I filed the recipe away in the outer confines of my mind, determined that I would one day give it a go. Today was that day.

As a novice cook, I’m not overly confident in the kitchen but I have to say this recipe really was fast and simple—even with a hangover from too many pre-Christmas cocktails at Matt Moran’s Riverbar + Kitchen last night.

What makes the recipe extra easy is using pre-made wonton wrappers which you can pick up at the cold section of the supermarket (near the pre-made pasta). They’re light and thin so they don’t overpower the taste of the filling but make sure you don’t overfill them as one of mine didn’t stick down properly and popped open while cooking!

The ravioli was absolutely delicious, although I could have cooked the brown butter sauce a little longer, and I will definitely be adding it to my list of go-to recipes!

Donna Hay’s Pumpkin and Ricotta Ravioli
Serves 2 (approximately 15 ravioli)

550g pumpkin, peeled and chopped
1 tablespoon olive oil
250g ricotta
½ cup (40g) finely grated parmesan
1 tablespoon oregano leaves, roughly chopped
1 tablespoon flat-leaf parsley leaves, roughly chopped
Sea salt and cracked black pepper
20 wonton wrappers
Finely grated parmesan, extra, to serve
Brown butter sauce
50g butter
4 sprigs oregano

1. Preheat oven to 220°C (425°F).

2. Place pumpkin on a baking tray lined with non-stick baking paper.

3. Sprinkle with oil and bake for 20–25 minutes or until golden.

4. Combine the ricotta, parmesan, oregano, parsley, salt and pepper.

5. Place 2 teaspoons of the ricotta mixture and 2 pieces of pumpkin on half the wontons.

6. Brush the wonton edges with water and top with remaining wontons. Press the edges to seal.

7. To make the brown butter sauce, cook the butter and oregano in a saucepan over low heat until butter is lightly browned and oregano is crisp.

8. Cook the ravioli in a large saucepan of boiling salted water for 3–4 minutes or until al dente. Drain and serve with remaining pumpkin, brown butter sauce and extra parmesan.







Bon appétit!

Donna Hay is one of Australia’s leading food editors and a best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.

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