Ricotta & Pumpkin Ravioli with seasonal Spring veggies

Prep Time: 30 minutes

Vegetarian: Yes

Ingredients:

• 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

Method:

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.

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.