Vegetable and bacon ravioli

Appetizing Vegetable and bacon ravioli Recipe

This nutritious meal is low in fat and full of healthy vegetables.
Vegetable and bacon ravioli
Prep Time : 0:30 | Cook Time : 0:30 | Total Time : 1:00 | Serving : 4 person.


  • 1 teaspoon olive oil

  • 125g pumpkin, peeled, deseeded, coarsely grated

  • 125g zucchini, coarsely grated

  • 125g carrot, peeled, coarsely grated

  • 1 small brown onion, finely chopped

  • 80g rindless bacon, finely chopped

  • 25g (1/3 cup) shredded parmesan

  • 1 x 275g pkt fresh flour gow gee wrappers

  • Shaved parmesan, to serve

  • Fresh basil leaves, to serve


  • 1 teaspoon olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 x 400g can crushed tomatoes

  • 1 teaspoon caster sugar

  • 1 teaspoon beef stock powder

  • 1 tablespoon fresh basil leaves, torn


  • Step 1

    To make the sauce, heat the oil in a small saucepan over medium heat. Cook the onion and garlic, stirring, for 2-3 minutes or until soft. Add the tomato, sugar and stock powder. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the sauce thickens slightly. Stir in the basil. Season with salt and pepper.

  • Step 2

    Heat the oil in a large frying pan. Cook the pumpkin, zucchini, carrot, onion and bacon, stirring often, for 5 minutes or until soft. Use a stick blender to blend until the mixture is thick and smooth. Stir in the shredded parmesan. Season with salt and pepper.

  • Step 3

    Meanwhile, place the gow gee wrappers, in a single layer, on a clean work surface. Place 1 teaspoon of bacon mixture in the centre of each wrapper. Brush the edges with water. Fold in half to enclose the filling, pressing to remove any air bubbles and seal the edges.

  • Step 4

    Bring a large saucepan of water to the boil over high heat. Add the ravioli, 1 at a time, to the water. Cook for 5 minutes or until the ravioli float to the top. Cook for a further 2 minutes or until tender.

  • Step 5

    Divide the ravioli among serving dishes. Top with the sauce, shaved parmesan and basil leaves.

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