1 pack fresh ravioli (I used a pumpkin & parmesan one, but any will do!)
1/4 of a pumpkin deseeded and peeled, sliced into finger-long, thin slices
1 small jar good quality passata or pasta sauce
4 spring onions, finely sliced
2 bunches asparagus, woody ends snapped off
2 handfuls baby spinach leaves, chopped
2 handfuls fresh podded peas
1 handful fresh parsley leaves, chopped
1 corn cob, kernels cut off
1/2 pack of Meredith goat’s cheese chevre, crumbled
125g mozzarella cheese, grated
100g parmesan cheese, grated
Preheat the oven to 210 degrees celcius. In a small roasting dish, lay out the pumpkin in a single layer. Drizzle with extra virgin olive oil and sprinkle with a small amount of salt and pepper. Roast for about 20 minutes, or until tender.
Bring a pot of salted water to boil and cook the ravioli until almost done, usually about 5 minutes (check the pack for guidance). Remember that the ravioli will continue to cook in the oven during baking, so boil it until a little under al dente. Drain in a colander.
Place a sautee pan over medium heat with a little extra virgin olive oil and gently sautee the spring onions until softened. Add the jar of passata or pasta sauce and bring to a simmer. Now throw in the peas and snap the asparagus into bite-sized pieces and throw them in too. Simmer until they are almost tender – about a minute or so. Turn off the heat and add the spinach leaves, corn kernels and parsley, stir and cover to allow them to wilt.
When the pumpkin is done, place the pieces on a plate. Using the roasting tray from the pumpkin, lightly grease the pan with any leftover oil from roasting and a little more if needed. Place half the ravioli over the base of the roasting tray, then spread half the veggie sauce over that. Scatter this with half the pumpkin, along with all the crumbled goat’s cheese. Now layer over the rest of the ravioli. Pour over the last of the veggie sauce, followed by the last of the pumpkin. Combine the mozzarella and parmesan cheese and scatter generously on top. Bake in the oven for about 20 minutes, or until the cheese is melted and gloriously golden.
Allow to cool for 10 minutes or so and serve with a big salad.