MUSHROOM AND TRUFFLE RAVIOLI WITH PUMPKIN SAUCE
INGREDIENTS
- 1 pack Rana Italian Tour, Mushroom and White Truffle Ravioli
- 90 g white onion, sliced
- 1 pumpkin, half for sauce and half for roasting
- 500 g vegetable stock
- Pumpkin seeds (roasted)
- 2 Garlic Cloves
- Olive Oil
- 1 sprig thyme
- Salt & Pepper
- 1 sprig Rosemary
METHOD
1. For the sauce: Place the onion and 1/2 the pumpkin (chopped pieces) in a pan, sprinkle with olive oil and roast for 5mins at 180 degrees.
2. Add vegetable stock (or water), salt and pepper, and cook until the pumpkin is soft.
3. Once soft blend everything together until smooth, adding water if needed.
4. Cut the remaining pumpkin into slices, place on a baking tray and add some olive oil, salt, garlic cloves and rosemary.
5. Bake in oven at 180degrees for 15min.
6. Cook the ravioli in salted boiling water according to pack directions. Drain carefully and add ravioli to the pumpkin sauce.
7. Serve ravioli and add pumpkin and pumpkin seeds on side of plate.
2. Add vegetable stock (or water), salt and pepper, and cook until the pumpkin is soft.
3. Once soft blend everything together until smooth, adding water if needed.
4. Cut the remaining pumpkin into slices, place on a baking tray and add some olive oil, salt, garlic cloves and rosemary.
5. Bake in oven at 180degrees for 15min.
6. Cook the ravioli in salted boiling water according to pack directions. Drain carefully and add ravioli to the pumpkin sauce.
7. Serve ravioli and add pumpkin and pumpkin seeds on side of plate.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Italian Tour, Mushroom and White Truffle Ravioli
- 90 g white onion, sliced
- 1 pumpkin, half for sauce and half for roasting
- 500 g vegetable stock
- - Pumpkin seeds (roasted)
- 2 Garlic Cloves
- - Olive Oil
- 1 sprig thyme
- - Salt & Pepper
- 1 sprig Rosemary
METHOD
1. For the sauce: Place the onion and 1/2 the pumpkin (chopped pieces) in a pan, sprinkle with olive oil and roast for 5mins at 180 degrees.
2. Add vegetable stock (or water), salt and pepper, and cook until the pumpkin is soft.
3. Once soft blend everything together until smooth, adding water if needed.
4. Cut the remaining pumpkin into slices, place on a baking tray and add some olive oil, salt, garlic cloves and rosemary.
5. Bake in oven at 180degrees for 15min.
6. Cook the ravioli in salted boiling water according to pack directions. Drain carefully and add ravioli to the pumpkin sauce.
7. Serve ravioli and add pumpkin and pumpkin seeds on side of plate.
2. Add vegetable stock (or water), salt and pepper, and cook until the pumpkin is soft.
3. Once soft blend everything together until smooth, adding water if needed.
4. Cut the remaining pumpkin into slices, place on a baking tray and add some olive oil, salt, garlic cloves and rosemary.
5. Bake in oven at 180degrees for 15min.
6. Cook the ravioli in salted boiling water according to pack directions. Drain carefully and add ravioli to the pumpkin sauce.
7. Serve ravioli and add pumpkin and pumpkin seeds on side of plate.
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