Variation On A Classic Dish

Pumpkin Ravioli with Pine Nuts and Arugula

Average: 5 (2 votes)
(2 votes)
Pumpkin Ravioli with Pine Nuts and Arugula

Pumpkin ravioli with pine nuts and arugula - Autumn pleasure in pasta format

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Health Score:
9,2 / 10
1 hr
ready in 1 hr 30 min.
Ready in

Healthy, because

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Nutritional values

Arugula contains a lot of folic acid. According to recent studies, this vitamin from the B group prevents cardiovascular diseases and dementia. Almonds provide the important mineral magnesium for the smooth functioning of nerves and muscles. Regular consumption of almonds thus helps to cover part of the requirement.

If you want to enjoy the delicious ravioli outside the pumpkin season, you can simply prepare more pumpkin puree and freeze it. So you have the most important ingredient for the filling right on stock.

1 serving contains
(Percentage of daily recommendation)
Calorie760 kcal(36 %)
Protein37 g(38 %)
Fat34 g(29 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E7.2 mg(60 %)
Vitamin K60.2 μg(100 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.4 mg(29 %)
Folate116 μg(39 %)
Pantothenic acid2 mg(33 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C23 mg(24 %)
Potassium622 mg(16 %)
Calcium525 mg(53 %)
Magnesium126 mg(42 %)
Iron3.8 mg(25 %)
Iodine35 μg(18 %)
Zinc5.3 mg(66 %)
Saturated fatty acids9.4 g
Uric acid155 mg
Cholesterol95 mg
Complete sugar10 g


14 ozs Spelt flour (Type 630 + 2 Tbsp for processing)
5 eggs
3 Tbsps olive oil
12 ozs pumpkin flesh
1 onion
5 ozs Parmesan
2 ¾ ozs ground almonds
1 tsp sharp Mustard
1 egg white
1 ¾ ozs Pine nuts
1 ½ ozs Arugula (1 bunch)
How healthy are the main ingredients?
Spelt flourParmesanalmondPine nutsolive oilMustard

Preparation steps


For the dough, knead 14 ounces of flour with 4 eggs, 1 tablespoon of oil, and 1 teaspoon of salt into a smooth, firm dough. Form the dough into a ball, cover with a cloth and let rest for 30 minutes.


Meanwhile, for the filling, dice pumpkin flesh and cook in boiling salted water until tender, 15 minutes. Then drain and drain well. Peel onion and chop coarsely. Coarsely chop 3.5 ounces Parmesan, puree with onion and almonds. Finely mash the pumpkin. Mix with mustard and remaining egg, add onion mixture and season filling with salt, pepper and 1 pinch of freshly grated nutmeg.


Roll out dough in portions on a floured work surface with a rolling pin or pasta machine until approx. 1/8th inch thin. Place small blobs of filling on half of the dough with a teaspoon, brush all around with egg white, fold over the 2nd half of the dough, press well around the filling and cut out round ravioli. Press the edges again with a fork and seal.


In a large pot, bring salted water to a boil. Drop in the ravioli and cook over low heat for 4-5 minutes.


Meanwhile, toast pine nuts in a hot frying pan without fat over medium heat for 3 minutes. Wash arugula and shake dry. Divide ravioli among plates, drizzle each with 1 tsp olive oil, sprinkle with pine nuts, grate remaining Parmesan over the top and garnish with arugula.