Roasted pumpkin and dill ravioli…

  • YIELD: 4 Servings
  • PREP: 5 mins
  • COOK: 45 mins
  • READY IN: 50 mins



  1. Pre-heat oven to 200C
  2. Roast pumpkin and garlic until soft, about 35 minutes
  3. Mash pumpkin and garlic together until smooth, stir in the dill, onion and oregano
  4. Carefully, peel the first wonton wrapper- spoon a teaspoon of mix into the middle
  5. Layer the next wonton wrapper on top and using a fork, press down on the edges
  6. Continue doing this, working quite quickly, until mixture is used
  7. Use a floury surface to put the raviolis on
  8. With a slotted spoon, carefully place each ravioli into boiling water for 2 to 3 minutes (the wrapper will begin to turn translucent)
  9. Serve immediately with fresh pepper and a drizzle of olive oil
  10. Top with fresh basil and cherry tomatoes

Leave a comment