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No Pasta Ravioli With Pumpkin And Pine Nuts

Mountain-bread-ravioli-with-roast-pine-nuts-tossed-in-a-tomato-sauce

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No Pasta Ravioli With Pumpkin And Pine Nuts

Use folded strips of mountain bread to make ravioli, combine with roast pumpkin and pine nuts and toss in a garlicky tomato sauce. Simple, healthy, delicious!

Prep Time: 10 minutes
Cook time: 20 minutes

INGREDIENTS

2 cups diced pumpkin
1 clove garlic, chopped
50 gm pine nuts
½ tsp nutmeg
salt and pepper
½ cup Parmesan, grated
3 spring onions, sliced
4 sheets of Mountain Bread™

Sauce
1 clove garlic, crushed
½ medium onion, diced
700 ml tomato puree
1 tsp sugar
salt and pepper
½ cup white wine
6 basil leaves, roughly chopped

DIRECTIONS

Pre heat the oven to 200c.

Rub the pumpkin with olive oil, salt, pepper and nutmeg. Add to an oven tray with pine nuts and garlic and cook until pumpkin is tender.

Remove from the oven and add Parmesan and Spring onions, set aside to cool.

To make the sauce, fry the onion and garlic till the onion is transparent. Add the white wine and reduce by half. Pour in tomato puree then add the basil and sugar. Cook for thirty minutes on a low heat.

To make the ravioli, cut the Mountain Bread™ into 3 strips. Place a spoonful of pumpkin mix on one end. Brush the edges with water and fold to form a small triangle.

Place the ravioli in the sauce and heat gently for 5 minutes, then serve sprinkled with cracked pepper and parmesan.

Buy Mountain Bread™ and Gerry’s Wraps

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