Roasted Pumpkin Ravioli Aglio e Olio

Both delicate and darn tasty, this picture perfect dish is for the entertainer in you.

Serving suggestion: For five lucky guests at your next garden party.


  • 1kg of Golden Ravioli Pumpkin Filled Ravioli
  • 1/3 cup of good quality, mild olive oil
  • 2 cloves of garlic, sliced
  • 2 x 250g punnets of mixed cherry/grape tomatoes, halved
  • 100g of fresh mozzarella di bufala
  • 1/4 cup of pepitas
  • Sea salt and black pepper
  • Fresh & fragrant basil galore!
  • Why not add some Italian flat leaf parsley as well


  • Cook the ravioli in a pot of salted, boiling water until the little parcels are just tender.
  • In the meantime, heat the olive oil, garlic and some of the basil over a medium-high heat until all the flavours combine. Add the tomatoes and cook for about 5 minutes, or until the edges turn golden in colour.
  • Next, add the ravioli to the pan and toss to combine with the mixture. Drizzle over a little more olive oil if required, sprinkle with a little sea salt and grind over some black pepper.
  • Stir in the pepitas, tear over the gorgeous mozzarella di bufala and add some extra basil.
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