Spinach and Ricotta Ravioli With Roasted Vegetable Sauce

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!

Peel and cut pumpkin into 1cm cubes. Cut zucchini into 1 cm cubes. Peel and cut onion into wedges. Cut tomato into wedges. Peel garlic clove.

Toss vegetables (and whole garlic clove) in oil, salt and pepper. Place veg in the basket of the air-fryer and cook at 200C for 20-25 minutes. Alternatively, place all the seasoned vegetables on a baking tray and roast in an oven (preheated to 180C) for 45 minutes.

Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 4.

Place roasted vegetables into a food processor (or use a stick blender) and blend with half of the parmesan and half a cup of pasta water (add more if necessary) until a smooth sauce forms. Taste and adjust seasoning.

Toss ravioli in as much sauce as is desired (we used 1-2 Tbsp per person). Divide between serving dishes and garnish with remaining parmesan and some cracked pepper. Enjoy!