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.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
