Carbonara Ravioli With Pumpkin & Leek

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5
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #29135

March 01, 2018

Categories: Dinner, Lunch, Main Dish, Pasta, Vegetables, Pumpkin , Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Skillet, Stove Top, Ravioli more

recipe by:
ImPat

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recipe by:
ImPat

"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 5 servings

Metric US

Ingredients

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600 gram whole pumpkin (butternut pumpkin, seed, peeled and cut into 1cm pieces)
1 bunch sage (leaves picked)
1 leek, thinly sliced (pale section only)

1 jar (490 gram) carbonara sauce
1 packet (600 gram) fresh beef ravioli

Nutritional

Serving Size: 1 (448.4 g)
Calories 832.9
Total Fat - 37 g
Saturated Fat - 14.3 g
Cholesterol - 144.7 mg
Sodium - 636.5 mg
Total Carbohydrate - 92.2 g
Dietary Fiber - 1 g
Sugars - 53.2 g
Protein - 35.8 g
Calcium - 143 mg
Iron - 3.3 mg
Vitamin C - 14.7 mg
Thiamin - 1.3 mg

Step 1

Preheat oven to 200C.

Step 2

Line a baking tray with baking paper and place the pumpkin on the tray and sprinkle with the sage and spray with olive oil spray and season and then roast, turning occasionally for 20 to 25 minutes or until pumpkin is tender.

Step 3

Meanwhile heat a large non-stick frying pan over medium heat and cook the leek, stirring occasionally for 5 minutes or until leek softens and then add the carbonara sauce and bring to a simmer.

Step 4

Cook ravioli in a saucepan of boiling water following packet direction or until al dente.

Step 5

Drain well and add to the leek mixture with pumpkin mixture and toss to combine.

Step 6

Divide among serving bowls and season with pepper.

Tips & Variations

No special items needed.

Tags : Dinner Lunch Main Dish

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