Name: Ricotta, Pumpkin and Leek Ravioli
Prep time: 20 min
Cook time: 15 min
Ingredients: 25g butter; 1 small leek, washed and finely sliced; 1 cup grated pumpkin; freshly grated nutmeg, to taste; 250g tub Perfect Italiano Ricotta; 2 eggs, lightly beaten; 250g pack wonton wrappers; 2 tablespoons flaked almonds, toasted; 1/4 cup chopped fresh herbs (try parsley, chives, chervil); extra virgin olive oil, for drizzling; salt and freshly ground black pepper, to taste

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Melt butter in a large frypan and cook leek for 2 minutes over low heat. Add pumpkin and nutmeg, cook for a further 2 minutes until softened, cool slightly. Add Perfect Italiano Ricotta and eggs, stir until combined.
Top half of the wonton wrappers with a tablespoon of ricotta mixture, leaving a 1 cm border.
Brush wonton edges with water before placing remaining wonton wrappers on top. Press edges gently to seal, ensuring there are no large air bubbles.
Cook ravioli in boiling salted water, in small batches to prevent sticking. Remove with a slotted spoon and divide between serving bowls.
To serve, sprinkle almonds and herbs over ravioli, drizzle with olive oil and season to taste.

Tips & Hints:

These ravioli are also delicious served with sage brown butter. Melt 100g of butter in a saucepan, add sage leaves and almonds, cook until butter becomes a nutty golden colour.

Melt butter in a large frypan and cook leek for 2 minutes over low heat. Add pumpkin and nutmeg, cook for a further 2 minutes until softened, cool slightly. Add Perfect Italiano Ricotta and eggs, stir until combined.
Top half of the wonton wrappers with a tablespoon of ricotta mixture, leaving a 1 cm border.
Brush wonton edges with water before placing remaining wonton wrappers on top. Press edges gently to seal, ensuring there are no large air bubbles.
Cook ravioli in boiling salted water, in small batches to prevent sticking. Remove with a slotted spoon and divide between serving bowls.
To serve, sprinkle almonds and herbs over ravioli, drizzle with olive oil and season to taste.

Tips & Hints:

These ravioli are also delicious served with sage brown butter. Melt 100g of butter in a saucepan, add sage leaves and almonds, cook until butter becomes a nutty golden colour.

Melt butter in a large frypan and cook leek for 2 minutes over low heat. Add pumpkin and nutmeg, cook for a further 2 minutes until softened, cool slightly. Add Perfect Italiano Ricotta and eggs, stir until combined.
Top half of the wonton wrappers with a tablespoon of ricotta mixture, leaving a 1 cm border.
Brush wonton edges with water before placing remaining wonton wrappers on top. Press edges gently to seal, ensuring there are no large air bubbles.
Cook ravioli in boiling salted water, in small batches to prevent sticking. Remove with a slotted spoon and divide between serving bowls.
To serve, sprinkle almonds and herbs over ravioli, drizzle with olive oil and season to taste.

Tips & Hints:

These ravioli are also delicious served with sage brown butter. Melt 100g of butter in a saucepan, add sage leaves and almonds, cook until butter becomes a nutty golden colour.

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