Fonterra Food Services
Ricotta, Pumpkin and Leek Ravioli
25g Western Star Butter
1 small leek, washed and finely sliced
200g grated pumpkin
freshly grated nutmeg, to taste
250g Perfect Italiano Ricotta
2 eggs, lightly beaten
250g pack wonton wrappers
2 tblsp flaked almonds, toasted
1/4 bunch chopped fresh herbs (try parsley, chives, chervil)
extra virgin olive oil, for drizzling
salt and freshly ground black pepper, to taste
Western Star Salted ButterPerfect Italiano Ricotta
Melt Western Star Butter in a large frypan and cook leek for 2 minutes over low heat. Add pumpkin and nutmeg and cook for a further 2 minutes until softened, then ool slightly. Add Perfect Italiano Ricotta and eggs and stir until combined.
Top half of the wonton wrappers with a tblsp of ricotta mixture, leaving a 1cm border. Brush wonton edges with water before placing remaining wonton wrappers on top. Press edges gently to seal, ensuring there are no large air bubbles.
Cook ravioli in boiling salted water, in small batches to prevent sticking. Remove with a slotted spoon and divide between serving bowls.
To serve, sprinkle almonds and herbs over ravioli, drizzle with olive oil and season to taste.
Tip :
These ravioli are also delicious served with sage brown butter. Melt 100g Western Star Butter in a saucepan, add sage leaves and almonds and cook until butter becomes a nutty golden colour.

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