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Roasted pumpkin & goat's cheese ravioli


  • Preheat oven to 190°C fan forced (210°C normal).
  • Toss the pumpkin with oil and seasonings in a heavy-bottomed oven tray and cook in the oven for about 15 mins until the pumpkin caramelises a little.
  • When ready, mash the pumpkin, add the goat's cheese, mash well and taste for seasoning.
  • Then put a teaspoon of the filling in the centre of a wonton wrapper and brush a little water around the edges. Place another wrapper on top, press down and crimp the edges with a fork. Repeat the process with the remaining mixture and wonton wrappers.
  • Cook the ravioli in a large pot of boiling water until they float to the surface, being careful not to overcrowd the pot. Drain well.
  • At the same time, brown the butter in a pan with the sage.
  • To serve, arrange the ravioli in individual flat soup bowls and pour the browned butter over the top.


  • ½ butternut pumpkin, chopped
  • olive oil
  • sea salt & freshly ground pepper
  • 1 log soft goat's cheese, mashed
  • round wonton wrappers
  • a good knob of butter
  • 8 fresh sage leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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