Pumpkin ravioli in squash and tomato sauce
You can buy ready-to-cook ravioli in most supermarkets, stuffed with all sorts of yummy fillings. The only thing you’ll need to have is a sauce or soup and you’ve got a delicious, quick and easy meal! These days you can even buy gluten-free and/or vegan versions – I decided to try the pumpkin and sage ravioli and created a squash-based tomato sauce for it (which, by the way, can be made ahead ). It’s perfect for a midweek vegan meal served with a crispy salad! Actually, this pumpkin ravioli in squash and tomato sauce was so delicious and delicate, I’d be happy to serve it a starter at a dinner party!
Ingredients
Method
- Finely chop the onion, garlic, celery, carrot, pepper and rosemary leaves. Peel, then dice the squash.
- Heat the oil in a saucepan, then add the onion and gently fry for 5 minutes, until soft. Add the rest of the chopped vegetables and herb, put a lid on, and gently sauté for 10 minutes, stirring occasionally.
- Add the tomato puree, stir to coat, then add the tinned tomatoes and stock. Bring to the boil, then gently simmer for 20 minutes until the vegetables are soft.
- Add the fresh herbs of your choice and, using a stick blender, puree the soup – you should get a thick, smooth sauce. Add more stock if it’s too thick or you prefer it thinner.(If you want a really smooth sauce, push the soup through a fine mesh or sieve into another saucepan.) Let it rest.
- When you’re ready to serve, cook the ravioli in boiling water according to the packet instructions (it should take only a minute or so).
- Reheat the sauce, if required, then spoon it into soup bowls. Add some ravioli, garnish with herbs and/or grated (vegan or not) Parmesan.
- Serve immediately.