Prosciutto and Ricotta Ravioli with Roasted Pumpkin Sauce Recipe

Prosciutto and Ricotta Ravioli with Roasted Pumpkin Sauce

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15 Minutes Prep
45 Minutes Total
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2 Servings

Make weeknight dinners special with this pasta dish – premium ravioli meets a simple, delicious roasted pumpkin sauce for effortless elegance.

Ingredient List

  • Small check mark in a circle icon 200g Kent pumpkin, peeled, deseeded and cut into 4cm cubes
  • Small check mark in a circle icon 1 small leek, white section only cut into 2cm thick slices
  • Small check mark in a circle icon 2 cloves garlic, peeled and bruised
  • Small check mark in a circle icon Sea salt, for seasoning
  • Small check mark in a circle icon Freshly cracked black pepper, for seasoning
  • Small check mark in a circle icon 2 tablespoons grapeseed oil or any high smoke point oil
  • Small check mark in a circle icon 325g pack 25° South™ Australian Prosciutto and Ricotta Ravioli
  • Small check mark in a circle icon 60ml thickened cream
  • Small check mark in a circle icon 1 tablespoon grated Pecorino Romano
  • Small check mark in a circle icon 12 basil leaves, to serve

Preparation

  1. Preheat the oven to 220°C (200°C fan forced). Line a large baking tray with foil.
  2. Add the pumpkin, leek and garlic to a bowl, season with salt and pepper, then drizzle with the oil and toss to coat. Spread in a single layer in the tray and roast for 20 minutes, turning the vegetables after 10 minutes.
  3. Meanwhile, cook the ravioli to pack instructions. Drain, reserving 60ml of the cooking water.
  4. In a blender, add the roasted vegetables, cream, Pecorino and half the reserved cooking water. Blend until smooth and silky, adding a little more pasta water if needed, then season with salt and pepper to taste.
  5. Gently toss the cooked ravioli in the pumpkin sauce, then divide between 2 plates. Garnish with fresh basil leaves to serve.

Tips

  • Cut the pumpkin and leek into even-sized pieces to ensure they cook at the same rate and achieve a consistent texture.
  • Add fresh basil just before serving to keep its vibrant flavor and colour, enhancing both the taste and presentation of the dish.

Related Products

Plastic packaging of 25° South Australian Prosciutto and Ricotta Ravioli 325g, with a window displaying ravioli pasta inside.
Australian Prosciutto and Ricotta Ravioli 325g