Carbonara Ravioli With Pumpkin & Leek

(0)
Write Review
Carbonara Ravioli With Pumpkin & Leek
 Add Your Own Photo to this Recipe
4-6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #29135

March 01, 2018

Categories: Dinner, Lunch, Main Dish, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

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

Original recipe yields 4-6 servings
OK
I've Tried It

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.
Tags : Dinner Lunch Main Dish

Related

Write Review