350g San Remo Spinach & Ricotta Fresh Ravioli
½ butternut pumpkin, peeled and diced into 2cm cubes
1 tsp chilli flakes
100g fresh soft ricotta
2 tbsp extra virgin olive oil
Cracked fresh black pepper
1 cup Parmigiano-Reggiano cheese, grated
Bring a large pot of salted water to the boil. Add the ravioli and cook to the packet instructions.
In the meantime, heat a frypan and add 2 tablespoons of oil and add the pumpkin, tossing every few minutes to ensure the pumpkin caramelises on each side. Season with salt and pepper and continue to cook until the pumpkin is golden, cooked through but still holding its shape.
Add the butter and chilli flakes to the pumpkin with about half the Parmigiano-Reggiano, then add the cooked ravioli and a little cooking water and toss to combine.
Top with crumbled ricotta, Parmigiano cheese, pepper and extra chilli flakes if desired.