Pumpkin, Sundried Tomato & Feta Ravioloni

5 min


15 min

Great as an elegant starter or as main with a side salad.


  • Pasta Vera – Pumpkin, Sundried Tomato & Feta Ravioloni 400g
  • 2 Tablespoons butter
  • 2 cloves garlic (crushed)
  • 1/2 cup white wine (or chicken /vegetable stock)
  • 1 cup cream
  • 1/4 cup sundried tomato pesto or chopped sundried tomatoes
  • Salt and pepper to taste
  • 1/4 cup freshly grated parmesan


  1. Boil a pot of salted water. Once boiling, add Ravioloni and cook according to package instructions; drain, reserving 1 cup pasta cooking liquid.
  2. Melt the butter in a pan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes.
  3. Add in white wine /stock and cook, mixing until incorporated, about 1 minute. Stir in cream, sun dried tomato pesto, parmesan, simmer until it thickens a bit and season with salt and pepper.
  4. Toss the pasta with the sauce adding cooking liquid as needed to thin out the sauce

SERVE : Basil and grated parmesan to top

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