Roasted Pumpkin, Kale and Almond Pangrattato with Mushroom Ravioli
Made with Pasta Vera’s vegan mushroom ravioli, this quickly pulled together pasta is packed with hearty winter vegetables. To keep it vegan, omit the burrata and serve with Savour’s chipotle aged nut cheese.
Ingredients
750g butternut pumpkin
3 Tbsp olive oil
1 bag regular kale
2 cups day-old bread, cut into small cubes
A pinch of chilli flakes
½ cup slivered almonds
2 Tbsp finely chopped chives or parsley
1 packet Pasta Vera mushroom ravioli
1-2 burrata or Savour chipotle aged nut cheese, to serve
Method
Preheat the oven to 180°C. Line a baking tray with baking paper.
Peel and remove the seeds from the pumpkin and cut it into 2cm cubes. Toss with 1 tablespoon olive oil, season with salt and pepper, and bake for 15 minutes. Meanwhile, remove the kale leaves from their stalks, roughly shred the kale, and massage it with 1 tablespoon oil and salt for a few minutes to soften.
Scatter the kale over the cooked pumpkin and return the tray to the oven to cook both vegetables for another 10 minutes. Toss the croutons with the remaining oil, chilli flakes, and almonds. Spread onto a separate baking tray and bake for 5-10 minutes or until golden.
Meanwhile, bring a pot of salted water to a simmer and cook the ravioli according to the packet directions. Drain, reserving 1 cup of pasta cooking water. Toss the pasta with the roasted pumpkin and kale, adding enough of the pasta water to loosen. Put into a warmed serving bowls and top with some torn burrata or nut cheese. Finish with the toasted breadcrumbs and chopped herbs.