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Carbonara ravioli with pumpkin and leek

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Treat your taste buds to our carbonara ravioli with pumpkin and leek. Topped with crispy sage for added flavour, it’s a quick and easy dish that’s ideal for weeknights.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Carbonara ravioli with pumpkin and leek


  • 600g butternut pumpkin, seeded, peeled, cut into 1cm pieces
  • 1 bunch sage, leaves picked
  • 1 leek, pale section only, thinly sliced
  • 490g jar carbonara sauce
  • 600g pkt Coles Beef Ravioli

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray. Sprinkle with the sage. Spray with olive oil spray and season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.
  2. Step 2

    Meanwhile, heat a large non-stick frying pan over medium heat. Cook the leek, stirring occasionally, for 5 mins or until leek softens. Add the carbonara sauce and bring to a simmer.
  3. Step 3

    Cook ravioli in a saucepan of boiling water following packet directions or until al dente. Drain well. Add to the leek mixture with pumpkin mixture. Toss to combine. Divide among serving bowls. Season with pepper.