Preheat oven to 200 degrees celsius. Chop 500g of pumpkin and place on baking tray and cook in oven for approximately 20 minutes. Meanwhile put 250g of ricotta into a bowl with 1/2 cup of freshly grated parmesan cheese, fresh oregano, sea salt and black pepper.
Spoon 2 teaspoons of the ricotta mix on to a wonton wrapper and top with 1 piece of pumpkin. Wet the 4 edges with your fingertip and place another wonton wrapper on top, sealing the edges.
On low heat put 50g of butter into a pan, add fresh oregano and cook until browned. Cook the ravioli in boiling water for 3-4 minutes. Lay ravioli onto a plate and scatter remaining pumpkin over and around. Drizzle with burnt butter and sprinkle with fresh parmesan... Bona-petite!
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