Pumpkin Ricotta Ravioli with Lemon Dressing
Pumpkin Ricotta Ravioli with Lemon Dressing
Ingredients
For the ravioli
- 250g butternut pumpkin, deseeded, peeled, coarsely chopped
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- 2 tbsp chopped fresh continental parsley
- 1 tbsp finely grated lemon rind
- 200g low-fat fresh ricotta
- 1 tbsp shredded parmesan
- 2 tbsp chopped fresh chives
- 64 Shanghai wonton wrappers
- 1 egg white, lightly whisked
For the dressing
- 2 tbsp fresh lemon juice
- 3 tsp extra virgin olive oil
- 1 tbsp Dijon mustard
To serve
- 80g fat-free semi-dried tomatoes
- 40g baby rocket leaves
Instructions
- 1
Preheat oven to 180°C. Cook the pumpkin in a steamer basket over a saucepan of boiling water for 8-10 minutes or until tender. Transfer to a heatproof bowl.
10 min - 2
Meanwhile, place the breadcrumbs on a baking tray. Bake for 10-12 minutes. Transfer to a bowl. Set aside for 15 minutes to cool. Stir in the parsley and lemon rind.
12 min - 3
Whisk together the lemon juice, oil and mustard in a medium jug. Season with salt and pepper.
- 4
Use a fork to mash the pumpkin until almost smooth. Stir in the ricotta, parmesan and chives. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 2 teaspoonfuls of the ricotta mixture in the centre. Brush the edges with egg white. Top with another wonton wrapper. Press the edges together to seal. Place on a baking tray. Repeat with remaining wonton wrappers and ricotta mixture, placing the ravioli in a single layer on the tray.
- 5
Bring a large saucepan of water to the boil over high heat. Add one-quarter of the ravioli and cook for 2-3 minutes or until just tender. Use a slotted spoon to transfer to a serving plate. Cover with foil to keep warm. Repeat in 3 more batches, with remaining ravioli, reheating the pan between batches.
3 min - 6
Top the ravioli with the breadcrumb mixture, semi-dried tomatoes and rocket. Drizzle over the dressing to serve.