Parmesan and Pumpkin Ravioli
We’re making the most of pumpkin season with this creamy Cheese and Pumpkin Ravioli, best served piping hot with a sprinkle of fresh parsley. Enjoy!
Ingredients
- 300g fresh cheese ravioli
- 1 pumpkin (for pumpkin puree)
- 400ml chicken bone broth
- 1 tablespoon butter
- Pinch of salt
- 1 garlic clove, chopped
- 2 tablespoons Parmesan cheese
- 2 cups milk
- Pinch ground nutmeg
- Bunch of parsley, chopped
Method
- For the pumpkin puree, cut the pumpkin into chunks and place into a saucepan. Cover with water and bring to the boil.
- Cook for about 20 minutes or until the pumpkin is soft.
- Drain well and cool, then puree with a hand blender.
- Cook ravioli according to directions.
- In a large pan, add butter and cook garlic until soft.
- Whisk the bone broth and milk together and add to the pan, alongside the parmesan, pumpkin, salt and nutmeg.
- Cook for about 15 minutes until the sauce starts to thicken, making sure to stir occasionally.
- Drain ravioli and stir into the sauce, topping with parsley and seasoning.