Roast pumpkin and ricotta ravioli

This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

• 1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
• 1/2 cup walnuts
• 100g ricotta, crumbled
• 1 egg, separated
• Pinch of ground nutmeg
• 4 (180g) fresh lasagne sheets (see tip)
• 60g butter
• 1/3 cup sage leaves
• 1/4 cup grated parmesan (or vegetarian hard cheese)
• Coles brand Australian extra virgin olive oil spray

1. Step 1

   Preheat oven to 200°C or 180°C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.

2. Step 2

   Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.

3. Step 3

   Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.

4. Step 4

   Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.

5. Step 5

   Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.