Pumpkin Ravioli with Pine Nuts and Arugula
Pumpkin ravioli with pine nuts and arugula - Autumn pleasure in pasta format
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 525 mg | (53 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 10 g |
Ingredients
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.
