Pumpkin Cheesy Ravioli Bake with Sage
Pumpkin is a rich and sweet vegetable which adds warmth and colour to a meal. It is a great source of Vitamin A, supporting healthy vision and growth. This recipe is both warming and comforting.
Information
Time
50 mins
Difficulty
Serves
4 - 6
Written by:
Henrietta Norton
Ingredients
400g
Pumpkin or butternut squash, deseeded and cut into thin slices or thin wedges. Leave the skin on.
1
Tablespoon of good quality honey
2
Tablespoons of rape seed oil
6 - 8
Sage leaves
500g
Of fresh ravioli (I would use a spinach and ricotta filling)
200g
Of cream cheese
125g
Of mozzarella cheese
50g
Of grated parmesan cheese
1
Tablespoon of dijon mustard
Directions
1
Prepare you pumpkin or butternut squash and coat in the honey and the rape seed oil. Add the sage leaves and season with salt and pepper.
2
Melt your cream cheese in a sauce pan and add the mozzarella and half of the parmesan cheese. Add a tbsp of Dijon mustard.
3
Pour your uncooked fresh ravioli into a large baking dish and pour over the cream cheese sauce. Mix well.
4
Lay the sliced pumpkin on top, not forgetting about the sage leaves which you want to crisp up while cooking. Have some bits of the pumpkin poking upwards and over lapping so it will brown and caramelise in places and scatter over your remaining parmesan cheese.
5
Place into your preheated oven for 35 minutes until the pumpkin is caramelised and tender and the cheese sauce is bubbling.
6
Remove from the oven and allow to cool slightly before serving with a big baby leaf spinach salad for extra iron.
