Pumpkin and Sweet Potato Ravioli |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of my friends' recipes that she has kindly let me share on here. This is currently a WIP since I need to work out measurements Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon ginger powder |
1/2 butternut pumpkin, cubed |
1 large sweet potato, cubed |
500 ml chicken stock or 500 ml vegetable stock |
1 handful basil, roughly chopped |
1 teaspoon ground nutmeg |
1/2 cup cream |
salt and pepper |
625 g cooked ravioli (your choice) |
Directions:
1. Heat oil in a pan.
2. Saute Onion, Garlic and Ginger.
3. Add Pumpkin, sweet potato and stock and bring to boil.
4. When the veggies are tender, add all items to a blender and blend until smooth.
5. Stir through the basil, nutmeg, cream, salt and pepper and then serve on your pasta.
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