Creamy Ravioli, Pumpkin And Leek Lasagne

Keep the family warm with this creamy ravioli, pumpkin and leek lasagne.

The ingredient of Creamy Ravioli Pumpkin And Leek Lasagne

• 1kg kent pumpkin peeled cut into 1cm thick slices
• 1 4 cup extra virgin olive oil
• 2 leeks trimmed thinly sliced
• 2 garlic cloves crushed
• 2 teaspoons fresh thyme leaves
• 600ml bulla cooking cream
• 2 x 500g packets frozen spinach and ricotta ravioli see note
• 12 fresh sage leaves finely shredded plus extra leaves to serve
• 1 1 2 cups finely grated parmesan or vegetarian hard cheese

The Instruction of creamy ravioli pumpkin and leek lasagne

• preheat oven to 200c 180c fan forced line 2 large baking trays with baking paper place pumpkin on prepared trays drizzle with 2 tablespoons oil season with salt and pepper bake for 20 to 25 minutes or until tender
• meanwhile heat remaining oil in a large frying pan over medium heat cook leek stirring occasionally for 5 to 7 minutes or until softened add garlic and thyme cook stirring for 1 minute or until fragrant remove from heat stir in 2 1 4 cups cream season with salt and pepper
• cook ravioli following packet directions
• spoon 1 2 leek mixture over base of a 7cm deep 26cm x 36cm 14 cup capacity ovenproof dish sprinkle with 1 2 the sage and top with 1 2 the pumpkin arrange 1 2 the ravioli in a single layer over the pumpkin repeat layers pour over remaining cream sprinkle with parmesan
• bake for 35 to 40 minutes or until golden and tender stand for 5 minutes sprinkle with extra sage leaves serve

Nutritions of Creamy Ravioli Pumpkin And Leek Lasagne

calories: 676 609 calories
calories: 33 6 grams fat
calories: 16 5 grams saturated fat
calories: 70 6 grams carbohydrates
calories: n a
calories: n a
calories: 23 1 grams protein
calories: 116 milligrams cholesterol
calories: 868 milligrams sodium
calories: https schema org
calories: nutritioninformation