Pumpkin and Ricotta Ravioli

Pumpkin and Ricotta Ravioli

60 min
Hard
1 serv.
291 g / 1 serv.

Rating

Average rating:—

Description

Homemade ravioli with a delicate filling of baked pumpkin and ricotta

  1. Preheat the oven to 200°C. Peel the pumpkin, cut into cubes, drizzle with olive oil and bake for 20-25 minutes until soft.
  2. Mash the baked pumpkin with a fork into a puree, add ricotta, salt and pepper. Mix until smooth.
  3. Sift flour onto a clean surface, make a well, crack in the egg and add a pinch of salt.
  4. Knead a firm dough, adding a little water if needed. Knead for 8-10 minutes until elastic.
  5. Roll out the dough into a thin sheet about 1-2 mm thick.
  6. Place the filling by teaspoonfuls at 4-5 cm intervals.
  7. Cover with a second sheet of dough, press around the filling, cut out ravioli with a knife or cutter.
  8. Bring salted water to a boil, cook ravioli for 3-4 minutes after they float.
  9. Serve drizzled with olive oil.
499
171 kcal / 100 g
kcal
18.5 g
6.4 g / 100 g
Protein
45.7 g
15.7 g / 100 g
Carbohydrates
27.3 g
9.4 g / 100 g
Fats