Quick and Easy - Ravioli with Pumpkin Sauce

Thursdays are a big day for us; with work, school and childcare everyone is absolutely exhausted, so it's good to have a quick meal planned.  This is a favourite of ours.  It's based on a dish we enjoyed many years ago at a restaurant whose name I've forgotten.  Mr C recreated it at home and we've been making it ever since. 

First up, this is meant to be a quick meal, so I cheat and use pre-packaged pasta - Latina Fresh Spinach and Ricotta Ravioli is our favourite.  You can make your own ravioli ahead of time and freeze it but as I find ravioli messy and time-consuming to make, I let others do the work.  One day I might make my own.  Maybe. 

Roasted Pumpkin Sauce

Ingredients

500g pumpkin (I use a mix of kent and butternut)

2-3tbsp sour cream

1 medium spring onion

1 clove garlic

20g olive oil

1 tbsp vege stock

250g water

100g ham, sliced

Method

1.  Cut pumpkin into 3cm chunks.  Leave the skin on unless you are using a very thick-skinned variety - there's lots of goodness in nature's wrapping.  Place onto a baking tray and bake for 20 minutes. 

2.  Boil water for pasta.

3.  Chop garlic and spring onion in tmx on speed 5 for 10 seconds.  

4.  Add oil and saute for 2 minutes at 100°C on speed 1.

5.  Add pasta to boiling water.

6.  Place baked pumpkin, vege stock, sour cream and half the water into the tmx bowl.  Blend on speed 5-6 for 30 seconds until smooth.  Check consistency and add extra water if necessary.  

7.  Heat pumpkin sauce at 90°C for 2 minutes at speed 2.  

8.  Drain pasta, mix together with pumpkin sauce and top with ham.

9.  Enjoy!