Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 630g packet Leggo’s Roasted Pumpkin and Fetta Ravioli
- 2 cups diced pumpkin
- 2 tomatoes, de-seeded and chopped
- ¼ cup pepita seeds
- 100g butter
- Small bunch sage leaves
- Cracked black pepper
Method
STEP 1Preheat oven and roast the pumpkin pieces for 20 minutes, or until golden and tender.
STEP 2
Heat butter in a frypan until it begins to bubble. Add sage leaves and cook until crispy. Remove from the pan and set aside.
STEP 3
Add the roasted pumpkin and chopped tomato to the pan with the butter and gently toss to coat.
STEP 4
Cook ravioli according to packet directions. Drain well and add to the pan with pumpkin and tomato. Toss gently to combine.
STEP 5
Serve ravioli topped with fried sage, scattered pepitas, and a sprinkle of cracked black pepper.