Plato principal
Pumpkin Ravioli
1 h 30 minPara 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minPumpkin Ravioli
receta de
claireycooks
@claireycooks
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
flour (plus extra for dusting)Despensa300 g
eggsLácteos3 piezas
olive oilDespensa15 ml
pumpkin puree (cooked and well drained)Frutas y verduras400 g- ricotta (drained)Lácteos150 g
parmesan (finely grated)Lácteos60 g
nutmeg (freshly grated)Especias1 g
saltEspecias5 g
black pepper (ground)Especias1 g
butterLácteos60 g- sage (fresh leaves)Frutas y verduras8 piezas
por ración
Nutrición
503kcal
- Carbohidratos
- 66 g
- Proteínas
- 16 g
- Grasas
- 20 g
lo que usará
Utensilios
Bol
Rodillo
Sartén
Olla
Espumadera
Pincel de cocina
paso a paso
Preparación
- Paso 1
Make the pasta dough
- Mound the flour on a work surface, make a well and add the eggs and olive oil.
- Knead into a smooth, elastic dough, then wrap and rest.
- Paso 2
Prepare the pumpkin filling
- Mix the pumpkin puree with the ricotta, parmesan, nutmeg, salt and pepper.
- Taste and adjust the seasoning, then set aside.
- Paso 3
Roll out the dough
- Divide the dough and roll it into thin, even sheets on a floured surface.
- Keep the sheets covered so they do not dry out.
- Paso 4
Fill and shape the ravioli
- Place small mounds of filling at regular intervals on one sheet.
- Brush water around the filling, cover with a second sheet and press out the air.
- Cut into individual ravioli and seal the edges well.
- Paso 5
Cook the ravioli
- Bring a large pot of salted water to a gentle boil.
- Cook the ravioli until they float and are just tender, then lift out with a slotted spoon.
- Paso 6
Make the sage butter
- Melt the butter in a pan and add the sage leaves.
- Cook until the butter is golden and the sage is crisp.
- Paso 7
Serve
- Toss the drained ravioli in the sage butter.
- Serve with extra parmesan and black pepper.