Ricotta and Spinach Ravioli with Pumpkin Sauce
Serves 4
1/4 cup (60ml) olive oil
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
600g pumpkin, sliced thinly
1 1/2 cups (375ml) chicken stock
1/2 teaspoon ground nutmeg
1/2 cup (125ml) cream
1/2 cup (125ml) hot water
600g fresh spinach and ricotta ravioli
1/3 cup (50g) toasted pine nuts
2 Tablespoons coarsely chopped chives
1. Heat half of the oil in large frying pan; cook onion and garlic, stirring, until onion softens. Remove from pan.
2. Heat remaining oil in same pan; cook pumpkin, in batches, until browned lightly. Return pumpkin and onion mixture to pan with stock and nutmeg; cook, stirring, until liquid is absorbed. Blend or process pumpkin mixture with cream and the hot water until smooth. Return to pan; stir, over low heat, until heated through.
3. Meanwhile, cook ravioli in large saucepan of boiling water, uncovered, until just tender; drain.
4. Serve pasta with pumpkin sauce, sprinkle with nuts and chives.