Pumpkin Cheesy Ravioli Bake with Sage

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

400g pumpkin or butternut squash, deseeded and cut into thin slices or thin wedges. Leave the skin on.
1 tbsp good quality runny honey
2 tbsp rape seed oil
6-8 sage leaves

500g fresh ravioli, I would go for a spinach and ricotta filling
200g cream cheese
125g mozzarella cheese
50g parmesan cheese, grated
1 tbsp Dijon mustard

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.

Instructions

Prep time 15 minutes
Cooking time 35 minutes
Serve 4-6
Pre heat oven to 190oc

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.

Melt your cream cheese in a sauce pan and add the mozzarella and half of the parmesan cheese. Add a tbsp. of Dijon mustard.

Pour your uncooked fresh ravioli into a large baking dish and pour over the cheat cheese sauce. Mix well.

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.

Place into your preheated oven for 35 minutes until the pumpkin is caramelised and tender and the cheese sauce is bubbling.

Remove from the oven and allow to cool slightly before serving with a big baby leaf spinach salad for extra iron.

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