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Step 1
Preheat oven to 200°C or 180°C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.
Step 2
Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.
Step 3
Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.
Step 4
Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.
Step 5
Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.