Spinach and Ricotta Ravioli With Roast Butternut and Diced Avocado

Variety is the spice of life – it is essential to provide your body with different sources of nutrients, vitamins, and minerals.

The power in this carbo-loading dish lies in the variety of different fresh ingredients. The pasta and butternut pack complex carbohydrates, the ricotta provides protein and the avocado is high in antioxidants, vitamin C and potassium (which helps keep electrolytes balanced).

Rich in fibre, protein and vitamin B, mushrooms help maintain a healthy metabolism. Chicken strips sautéed in a little olive oil can be added for those who prefer meat.

Ingredients

600g fresh spinach ravioli
300g butternut, diced
120g button mushrooms, sliced
280g basil pesto
20ml soya sauce
3 large avocados
15g roasted sunflower seeds
60g parmesan cheese
30ml olive oil
pinch of Himalayan rock salt and black pepper

Method

Cook the spinach ravioli for 4–5 minutes and set aside.

While the pasta is cooking, roast the diced butternut in the oven at 180°C with a little olive oil and seasoning until soft with a little colour.

Sauté the sliced mushrooms in a little olive oil until golden – be careful not to overcook.

Dice the avocado and set aside.

When the pasta is ready, drain and put the pasta back into the pot.

Gently fold in the pesto, then add the roasted butternut and mushrooms.

Transfer the pasta to a warm serving dish and top with the diced avocado and sunflower seeds.

Serve with parmesan cheese on the side.