Roast pumpkin, spinach and ricotta ravioli | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Roast pumpkin, spinach and ricotta ravioli & see the Points value of this great recipe.
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Ingredients
- Pumpkin 320 g, (japanese), peeled, coarsley chopped (buy 400g)
- Cherry tomatoes 500 g, halved
- Baby spinach 150 g
- Reduced-fat ricotta cheese 100 g
- Grated parmesan cheese 2 tbs
- Egg(s) 1 medium, lightly beaten
- Olive oil 1 tbs
- Garlic 2 clove(s), thinly sliced
- Fresh red chilli 1 whole, deseeded, finely chopped
- Lemon juice ¼ cup(s)
- Fresh oregano 1 tbs
- Gow gee wrappers 24 individual
- Oil spray 1 x 3 second spray(s)
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