Roast pumpkin and herb ricotta ravioli

2

Roast pumpkin and herb ricotta ravioli :

Ingredients

  • 650g butternut pumpkin, peeled
  • olive oil cooking spray
  • pinch ground nutmeg
  • 100g reduced-fat ricotta cheese
  • ¼ cup finely grated parmesan cheese
  • ¼ cup chopped fresh oregano leaves
  • 1 quantity Fresh wholemeal pasta (see related recipe)

Creamy parmesan and oregano sauce

  • 30g reduced-fat spread
  • 2 tablespoons plain flour
  • ½ cup reduced-fat milk
  • 1 cup salt-reduced chicken stock
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon finely grated parmesan cheese
  • pinch ground nutmeg

Method

  • Step 1 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Cut pumpkin into twenty-four 1cm-thick, 3cm squares. Place, in a single layer, on prepared tray. Spray with oil. Sprinkle with nutmeg. Roast for 15 minutes or until just tender.
  • Step 2 – Meanwhile, combine ricotta, parmesan and oregano in a bowl. Season with pepper.
  • Step 3 – Make pasta (see related recipe). Trim pasta sheets to make four 14cm x 42cm sheets. Place 1 pasta sheet on a lightly floured surface. Place half the pumpkin pieces in 2 rows at 4cm intervals on the pasta sheet, leaving a 2cm border around edges. Top each piece of pumpkin with 1 teaspoon ricotta mixture. Using a pastry brush, brush pasta sheet around the filling with water. Top with a pasta sheet. Press edges together to seal. Using a ravioli wheel or pizza cutter, cut between the filling to form squares. Repeat with remaining pasta sheets and filling to make 24 ravioli.
  • Step 4 – Cook ravioli, in 2 batches, in a saucepan of boiling salted water for 4 minutes or until tender. Carefully remove with a slotted spoon. Place in a heatproof bowl. Cover to keep warm.
  • Step 5 – Make sauce: Melt spread in a saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk and stock. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Add oregano, cheese and nutmeg. Season with pepper. Cook, stirring, for 1 to 2 minutes or until cheese has melted.
  • Step 6 – Add sauce to ravioli. Carefully stir to combine. Divide pasta between bowls. Serve.

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Roasted Pumpkin, Spinach And Feta Slice

1

Roasted Pumpkin, Spinach And Feta Slice :

Ingredients

  • 1.2kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 red onions, cut into thin wedges
  • olive oil cooking spray
  • 100g baby spinach
  • 75g reduced-fat feta cheese, crumbled
  • 8 eggs
  • 1/3 cup low-fat milk
  • 8 thin slices crusty bread, to serve

Method

  • Step 1 – Preheat oven to 230°C. Line a large roasting pan with baking paper. Place pumpkin and onion in roasting pan. Spray with oil. Season with salt and pepper. Toss well to coat. Spread vegetables over base of pan. Roast for 18 to 20 minutes or until vegetables are golden and tender. Remove from oven. Place spinach over vegetables and stand for 3 minutes or until wilted.
  • Step 2 – Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan or baking dish. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Spread pumpkin, onion and spinach over base of pan. Top with feta.
  • Step 3 – Whisk eggs, milk and salt and pepper in a jug. Pour over feta. Bake for 35 minutes or until set. Stand for 10 minutes. Serve with crusty bread.

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Spinach Roasted Pumpkin And Walnut Salad

1

Spinach Roasted Pumpkin And Walnut Salad :

  • Ingredients
  • 900g butternut pumpkin, peeled, cut into 2.5cm cubes
  • olive oil cooking spray
  • 150g baby spinach

Walnut dressing

  • 1 tablespoon extra-virgin olive oil
  • 1 cup (100g) walnuts, roughly chopped
  • 1 ½ tablespoons lemon juice
  • 1 garlic clove, crushed

Method

  • Step 1 – Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
  • Step 2 – Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
  • Step 3 – Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.

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Baked Lamb Chops With Pumpkin

1

Baked Lamb Chops With Pumpkin :

Ingredients

  • 1 (680g) golden nugget pumpkin, cut into wedges, deseeded
  • Olive oil cooking spray
  • 8 lamb loin chops, trimmed
  • 1 cup orange marmalade
  • ¼ cup orange juice
  • 2cm piece ginger, peeled, finely grated
  • 175g baby green beans, trimmed, steamed

Method

  • Step 1 – Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin wedges onto prepared tray. Spray with oil. Season with salt and pepper. Bake for 15 minutes.
  • Step 2 – Meanwhile, place chops into a large ovenproof baking dish. Combine marmalade, orange juice and ginger in a bowl. Season with salt and pepper. Spoon mixture onto chops. Turn to coat. Place chops into oven under pumpkin. Bake both for a further 35 minutes or until chops are cooked through and pumpkin is golden and tender. Place chops onto serving plates. Drizzle with pan juices. Serve with pumpkin and beans.

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Honey Mustard Pumpkin

000000000000000000000000000000000000000000000 Honey Mustard Pumpkin : Ingredients

  • 1kg pumpkin, peeled, chopped
  • 2 tablespoons honey
  • 1 tablespoon oil
  • 2 teaspoons wholegrain mustard
  • ¼ cup pine nuts, toasted
  • 2 tablespoons parsley, chopped
  • 8 carrots, peeled, chopped

Method

  1. Step 1 – Preheat oven to 180C or 160C fan-forced.
  2. Step 2 – Place pumpkin and carrot in a baking pan. Combine honey, oil and mustard and add to vegetables. Toss to coat. Bake for 1 hr or until vegetables are tender.
  3. Step 3 – Stir through nuts and parsley before serving.

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Spinach Roasted Pumpkin And Walnut Salad

18

Spinach Roasted Pumpkin And Walnut Salad :

Ingredients :

  • 900g butternut pumpkin, peeled, cut into 2.5cm cubes
  • olive oil cooking spray
  • 150g baby spinach

Walnut dressing

  • 1 tablespoon extra-virgin olive oil
  • 1 cup (100g) walnuts, roughly chopped
  • 1 1/2 tablespoons lemon juice
  • 1 garlic clove, crushed

Method :

  • Step 1 – Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
  • Step 2 – Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
  • Step 3 – Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.

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