Green Pumpkin Ravioli
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, type 405
- 4 medium egg (s)
- 3 tablespoon olive oil
- 1 pinch (s) salt
- 3 tablespoon spinach, pureed, fresh or frozen
Also:
- 500 g pumpkin meat
- 2 tablespoon olive oil
- 150 g ricotta
- 2 egg (s)
- 100 g breadcrumbs, possibly a little more
- 50 g butter
- 8 leaves sage
- 8 tablespoon parmesan, sliced or grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Knead a pasta dough from the flour, eggs, olive oil, salt and spinach puree. I don`t add all of the flour at the beginning, as flour often binds to different degrees. The dough shouldn`t stick. Wrap the dough in foil and let it rest for 30 minutes at room temperature.
- Cut the pumpkin flesh into cubes, drizzle with oil and bake in an ovenproof dish with a lid or aluminum foil for 45-60 minutes (depending on the type of pumpkin and the size of the cubes).
- Put the soft pumpkin through a sieve, let cool slightly. Mix with the ricotta and eggs in a bowl, thicken with breadcrumbs until the mixture is not too firm. Season well with salt and pepper.
- Heat the salted water for the ravioli.
- Roll out pasta dough thinly. Place the filling on half of the dough and beat the second half over it. Press the edge firmly in place. Either cut with a knife or cut out shapes with a cookie cutter. Now cook the pasta pockets in salted water for 10 minutes.
- In the meantime, melt the butter in a pan and fry the sage leaves briefly. Briefly toss the finished ravioli in the pan with the sage butter. Put in a bowl and sprinkle with parmesan cheese.
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