Ingredients
1/2
Method
Cut the lasagne pasta sheets into small squares.
Place a tbsp of four-cheese mixture in
between two sheets and stick them together with water. Make sure that
there are no air pockets within the ravioli.
In a pan, add garlic, pumpkin flesh, onion, salt and pepper and cook it all together till soft.
Mix it in a grinder till smooth and
creamy. Boil it again with milk and cheddar cheese till the mixture
turns thick.
In a separate pan, boil water and cook
the ravioli till soft. Slowly add the cooked pasta to the pumpkin sauce
and mix it well.
Serve it with a drizzle of truffle oil and some shredded cheddar cheese on top and serve hot.