Ricotta & Pumpkin Ravioli with seasonal Spring veggies

By author photo Jenny Craig Team


Prep Time: 30 minutes

Vegetarian: Yes


  • Spray oil
  • ½ red onion, chopped
  • 1 carrot, chopped
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 Jenny Craig Ricotta & Pumpkin Ravioli
  • 1 cup spinach leaves, roughly chopped
  • Basil leaves to garnish


1. Preheat oven to 200C and line a baking tray with greaseproof paper.

2. Place the onion and carrot onto the tray then lightly spray with oil and sprinkle over paprika and garlic powder. Bake for 20-25 minutes until vegetables are softened and slightly golden.

3. Once the vegetables are cooked, heat the Jenny Craig Ricotta & Pumpkin Ravioli as per instructions on the packet. Then mix together the roasted vegetables, spinach and Jenny Craig Ricotta & Pumpkin Ravioli. Garnish with fresh basil leaves to serve.

4. Enjoy!

Dietitian tip Experiment with a variety of different roast veggies to add more colour and antioxidants to your plate.

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