5-ingredient carbonara ravioli with pumpkin and leek
10m prep 25m cook 4 servings
Use ready-made ingredients to make this quick and easy carbonara beef ravioli tossed with roast pumpkin and leek.
521 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.
5 Ingredients
600g butternut pumpkin, seeded, peeled, cut into 1cm pieces
1 bunch sage, leaves picked
1 leek, pale section only, thinly sliced
490g jar carbonara pasta sauce
600g pkt Coles Beef Ravioli
4 Method Steps
Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Sprinkle with the sage. Spray with olive oil spray and season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.
Meanwhile, heat a large non-stick frying pan over medium heat. Cook the leek, stirring occasionally, for 5 mins or until leek softens. Add the carbonara sauce and bring to a simmer.
Cook ravioli in a saucepan of boiling water following packet directions or until al dente. Drain well.
Add to the leek mixture with pumpkin mixture. Toss to combine. Divide among serving bowls. Season with pepper.
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