Beef Ravioli & Roasted Butternut Pumpkin Sauce

This is a nourishing, high fibre and quick recipe for very active people, or for those requiring extra nutrition to maintain their weight.

Serves 2


Preparation: 15 minutes
Cooking: 30 minutes

Roast the pumpkin on a lined tray in a 180 degree normal oven until soft and browning (20 minutes approximately).

Bring a pot of water to the boil. In a pan on med-low heat cook the zucchini until tender. Add the pumpkin and ricotta and stir so the pumpkin disintegrates into a creamy sauce. Add the parsley.

Add the ravioli to the boiling water and cook until ready (according to packet directions).

Drain and add the ravioli to the pan. Cover in the butternut sauce and serve with a sprinkle of Parmesan and cracked pepper.

Nutrition Information (per serve)

Energy: 1766kJ
Carbohydrates: 47g
Protein: 39.6g
Fat: 16g
Fibre: 4.1g
Salt: 613mg


  • 200g beef ravioli
  • ½ butternut pumpkin (chopped into cubes)
  • 1 medium zucchini sliced into rounds, then quartered
  • 150g full-fat ricotta cheese
  • 2 tbsp parsley
  • Parmesan and cracked pepper to serve


Sourced: Whitney Atkinson

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