Pumpkin Ravioli with Parmesan

and Arugula
5
Average: 5 (1 vote)
(1 vote)
Pumpkin Ravioli with Parmesan
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
503
calories
Calories

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! 

1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein21.54 g(22 %)
Fat18.97 g(16 %)
Carbohydrates59.92 g(40 %)
Sugar added0 g(0 %)
Roughage2.49 g(8 %)
Vitamin A759.92 mg(94,990 %)
Vitamin D1.59 μg(8 %)
Vitamin E8.18 mg(68 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.65 mg(59 %)
Niacin7.06 mg(59 %)
Vitamin B₆0.14 mg(10 %)
Folate163.64 μg(55 %)
Pantothenic acid0.61 mg(10 %)
Biotin1.95 μg(4 %)
Vitamin B₁₂1.15 μg(38 %)
Vitamin C9.1 mg(10 %)
Potassium374.48 mg(9 %)
Calcium274.17 mg(27 %)
Magnesium74.11 mg(25 %)
Iron4.23 mg(28 %)
Iodine45.75 μg(23 %)
Zinc1.22 mg(15 %)
Saturated fatty acids4.98 g
Cholesterol143.32 mg

Ingredients

for
4
For the dough
2 cups
3
1 teaspoon
melted butter
For the filling
1
onion (finely chopped)
1 clove
garlic (finely chopped)
1 tablespoon
melted butter
2.333 cups
yellow Pumpkin (diced)
4 teaspoons
cup
½ cup
½ cup
Plus
melted butter
Arugula (to garnish)
How healthy are the main ingredients?
eggoniongarlicPumpkinNutmegArugula

Preparation steps

1.

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.

2.

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.

3.
Split the dough in half and roll out both pieces on a floured work surface.
4.

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.

5.

Remove from the water, drain and arrange on plate. Drizzle with the melted butter and serve garnished with arugula.

Comments

 
It looks like a recipe that's made by pros!