Ingredients

  • 600g butternut pumpkin, seeded, peeled, cut into 1cm pieces
  • 1 bunch sage, leaves picked
  • 1 leek, pale section only, thinly sliced
  • 490g jar carbonara sauce
  • 600g pkt Coles Beef Ravioli
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Method

  • Step 1
    Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Sprinkle with the sage. Spray with olive oil spray and season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium heat. Cook the leek, stirring occasionally, for 5 mins or until leek softens. Add the carbonara sauce and bring to a simmer.
  • Step 3
    Cook ravioli in a saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 4
    Add to the leek mixture with pumpkin mixture. Toss to combine. Divide among serving bowls. Season with pepper.