Pumpkin Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 egg
- ½ Tbsp olive oil
- salt
- For the filling
- 150 grams Pumpkin
- 50 grams Ricotta cheese
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
Preparation steps
For the dough: Mix the pastry flour with egg, oil and salt. Possibly add more flour or water to make a pliable dough. Knead until smooth. Shape into a ball, wrap in plastic wrap and let rest 30 minutes.
For the filling: Cut the pumpkin flesh into cubes. Place in a saucepan, barely cover with water, add a little salt and simmer for about 5 to 8 minutes, until tender. Drain excess liquid and puree. Let cool, then mix with ricotta, breadcrumbs, salt and plenty of pepper.
Divide the dough and either by hand or with the pasta machine roll into thin sheets. Spoon 1 teaspoon filling on half of the pasta about 4 cm (approximately 1 1/2 inches) apart. Brush water around the filling, top with the remaining sheets of pasta and press firmly between the filling. Cut out ravioli with a pastry wheel. Spread on a kitchen towel and allow to dry slightly.
Cook the ravioli in boiling salted water for about 3 to 4 minutes. Lift out with a slotted spoon and arrange on plates.
To serve, melt the butter. Stir in the mint. Drizzle the mint butter over the ravioli and serve with freshly grated Pecorino if desired.
