Pumpkin & Ricotta Ravioli Filling

Use for filling ravioli, tortellini or canelloni


1/2 butternut pumpkin, diced into smallish cubes
6 cloves garlic, skin removed
250gm smooth ricotta
1 tblsp olive oil


  1. Toss pumpkin and garlic with oil to coat, and season
  2. Using fan grill function on 200’c cook pumpkin and garlic for 12 minutes
  3. Remove from oven, cool slightly then mash
  4. Mix in ricotta check seasoning add salt and pepper if required.
  5. Makes a great filling for ricotta or tortellini that are then served with a burnt butter or sage and butter sauce.
  6. Make double quantity to fill fresh lasagna sheets that you then roll into cannelloni, cover with pasata (cook into a proper sauce separately first if you like) and some grated mozerella and parmesan cheese.

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