• Pumpkin ricotta ravioli (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

Using wonton wrappers makes homemade ravioli a weeknight dinner option.






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  • 550 g pumpkin, peeled and chopped
  • 1 tbsp olive oil
  • 250 g ricotta
  • ½ cup (40 g) finely grated parmesan
  • 1 tbsp oregano leaves, roughly chopped
  • 1 tbsp flat-leaf parsley leaves, roughly chopped
  • sea salt and cracked black pepper
  • 20 wonton wrappers
  • finely grated parmesan, extra, to serve
  • brown butter sauce
  • 50 g butter
  • 4 sprigs oregano

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 220°C (425°F). 

2. Place pumpkin on a baking tray lined with non-stick baking paper. Sprinkle with oil and bake for 20–25 minutes or until golden. 

3. Combine the ricotta, parmesan, oregano, parsley, salt and pepper. 

4. Place 2 teaspoons of the ricotta mixture and 2 pieces of pumpkin on half the wontons. Brush the wonton edges with water and top with remaining wontons. Press the edges to seal. 

5. To make the brown butter sauce, cook the butter and oregano in a saucepan over low heat until butter is lightly browned and oregano is crisp. 

6. Cook the ravioli in a large saucepan of boiling salted water for 3–4 minutes or until al dente. Drain and serve with remaining pumpkin, brown butter sauce and extra parmesan.