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Carbonara ravioli with pumpkin and leek

By: Admin
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 25 Mins


-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


-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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