Pumpkin Ravioli

Mar 6, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 6


1kg pumpkin cleaned seeds removed and cut into 2cm slices.

2 small dried chilies finely chopped

2 teaspoons of dried oregano



Olive oil

Wonton wrappers

180 grams of butter

1 bunch of fresh sage


Preheat the oven to 190c. On a baking tray lay out the pumpkin sprinkle with the chilies, salt, pepper oregano and drizzle with a little olive oil. Bake until very soft. Once the pumpkin has cooked and is cool enough to handle remove the skin and mash until it is soft consistency like mashed potatoes.

On a clean work surface lay out a row of wonton wrappers, place a small teaspoon of the pumpkin in the middle of the wrapper. Using a wet finger go a around the edge of the wonton wrapper to wet the edges and then place another wonton wrapper on top. Make sure you seal all the sides to ensure that the mixture is sealed inside the wrapper. Place the prepared ravioli on a baking tray and place a piece of grease proof paper between each layer and place in the fridge until you are ready to cook.

To cook bring a large saucepan of water to the boil with plenty of salt. Drop the ravioli into the saucepan they are ready as soon as they float to the top which will only be a minute or two.

To serve

Melt the butter and add the sage leaves let the butter slightly brown and pour over the ravioli which you have divided into individual serving plates.

For an entrée I serve 4 ravioli pieces.