PUMPKIN & RICOTTA RAVIOLI

SERVES 4 PREP 25 MINS COOK 50 MINS

• 300g pumpkin, seeded, cubed

• 1 tbsp olive oil

• 150g fresh full-cream ricotta

• ¼ cup finely grated parmesan

• 2 tbsp finely chopped chives • 270g packet wonton wrappers • vegetable oil for shallow frying

• 125g butter, chopped • ¼ cup small sage leaves TOMATO SALAD

• 350g medley tomatoes, halved

• ¼ cup small basil leaves • 2 tbsp extra-virgin olive oil

1 Preheat oven to 200°C.

2 Toss pumpkin with oil on lined tray. Bake 20-25 mins. Cool.

3 Mash pumpkin in a bowl. Combine with ricotta, parmesan and chives. Spoon 2 tsp mixture on six wonton wrappers. Brush edges with water. Cover with a wrapper and press to seal. Place on a tray. Repeat with remaining wontons and mixture.

4 Fry ravioli in hot oil in batches, 2-3 mins. Drain on paper towel.

5 TOMATO SALAD Combine all ingredients, season and set aside.

6 In a small saucepan, melt butter on medium. Add sage. Cook 1-2 mins. Serve ravioli with burnt butter, sage leaves. Accompany with tomato salad.

TIP Be careful when adding sage leaves to hot butter as they may spit.