Pumpkin Ravioli with Parmesan
Healthy, because
Even smarter
Nutritional values
This recipe creates a really filling meal with the combination of grains from the pasta and nutrients from the pumpkin and other ingredients.
You can also substitute regular pumpkin or butternut squash in the fall for the yellow pumpkin!
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 2 cups all-purpose flour
- 3 eggs
- 1 tsp melted butter
- For the filling
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp melted butter
- 2.333 cups yellow Pumpkin (diced)
- 4 tsps dry white wine
- ⅜ cup vegetable stock
- ½ cup Almond flour
- ½ cup Parmesan
- Nutmeg
Preparation steps
To make the dough, mix the flour, eggs, butter, and a 1 tsp salt. If necessary add some more flour or water. Shape the dough into a ball, cover and leave to rest for around 30 min.
To make the filling, fry the onion and garlic in the butter. Add the pumpkin, fry for a few minutes and add the wine. Add the stock and simmer on medium heat for around 5 min until the liquid has fully evaporated. Stir in the almonds and Parmesan and season with salt, ground black pepper, and nutmeg.
Place dollops of the filling onto one piece of pastry leaving approx. 1" between each one. Cover with the other piece of dough and press down firmly. Use a pastry wheel to cut out the individual portions of ravioli. Cook in boiling salt water for around 4-5 min.
Remove from the water, drain and arrange on plate. Drizzle with the melted butter and serve garnished with arugula.
Comments