Pumpkin ravioli

Name: pumpkin ravioli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 el olive oil; 1 toe garlic in thin slices; 1 look tomato cubes 400 g; 1 business suit fresh lasagne sheets 250 g; 1 leeks crops; business suit pumpkin cubes (a 450 g, frozen), thawed; 1 tray basil (15 g), only the leaves; 1 bag bunch onion (3 pieces), in rings; tray ricotta fresh cheese, a 250 g; 4 el grated Parmesan cheese extra for garnishing

A tasty recipe. The main course contains the following ingredients: olive oil, garlic (in thin slices), tomato cubes (400 g), fresh lasagne leaves (250 g), leeks (crops), pumpkin cubes ((a 450 g, frozen), thawed), basil (( 15 g), only the leaves), spring onions ((3 pieces), in rings), ricotta (fresh cheese, a 250 g) and grated Parmesan cheese (extra for garnish).

Ingredients

Kitchen Stuff

blender

Directions

Heat the oil in a pan and fry the garlic for 1 min. Add the tomato. Cook for 20 minutes on low heat.
Boil 12 lasagne sheets for 3 minutes in plenty of water. Take a skimmer out of the pan. Cut the leek lengthwise into quarters and cook for 1 min. Puree the pumpkin with the hand blender. Keep 4 basil leaves behind and cut the rest fine. Mix with the pumpkin, spring onions, ricotta and cheese. Distribute over the lasagne sheets and fold closed. Put a bar of leek around each package. Cook for 2 more minutes in fresh water.
Take a skimmer out of the pan. Put 3 on each plate. Spoon the sauce over it. Garnish with basil and possibly extra cheese. Tasty with broccoli with nuts.