Carbonara Ravioli With Pumpkin & Leek
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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
"From one of our national supermarkets and their free monthly magazine August '17."
Ingredients
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.
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