Pumpkin Ravioli with Sage Butter
Healthy, because
Even smarter
Nutritional values
Thanks to wholemeal flour, the homemade pumpkin ravioli are rich in fibre, so the vegetarian dish will keep you full for a long time. With the pumpkin, not only taste comes into play, but also plenty of vitamins, minerals and secondary plant substances, such as carotenoids. The best known representative is probably beta-carotene, which is able to intercept cell-damaging free radicals.
The filling can be modified at will. How about a carrot and pecorino filling or a spinach and ricotta filling?
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the Dough
- 300 grams Pastry flour
- 3 eggs
- 1 tsp olive oil
- salt
- For the Filling
- 350 grams Pumpkin
- 1 onion
- 1 garlic clove
- olive oil
- 4 Tbsps dry white wine
- 80 milliliters Vegetable broth
- 50 grams Parmesan
- 50 grams ground almonds
- peppers (freshly ground)
- Nutmeg (freshly grated)
- Also
- Pastry flour (for topping)
- 3 sprigs Sage
- 80 grams butter
Preparation steps
For the dough, mix the flour, the eggs and the oil with 1 teaspoon of salt and knead into a smooth and pliable dough. Add a little water or flour if necessary. Roll the dough into a ball. Cover and let it sit for about 30 minutes.
Cut the pumpkin flesh into very small cubes to make the filling. Peel both the onion and garlic and chop finely. Add the onion and garlic to a hot pan lightly covered with 1 tablespoon of oil. Saute the pumpkin pulp briefly, deglaze with the wine. Pour the broth into the pan and simmer for about 5 minutes over medium heat until the liquid has almost completely evaporated. Add the almonds and parmesan and season with salt, pepper and nutmeg.
Divide the dough into half and roll out each half into a thin layer on a floured surface.
Fill half of the flattened dough with 1-2 teaspoons of filling at regular intervals of about 3 cm (approximately 1 inch) each. Cover with the remaining half of dough. Press the top layer of dough down well around the filling and around the sides. Cut with a pastry wheel to form dumplings. Place the ravioli in a pot of salted boiling water and let it cook for about 4-5 minutes.
Rinse the sage, shake it dry and pluck the leaves off the stems.
Melt the butter in a hot frying pan and drop in the sage leaves.
Take out the ravioli with a slotted spoon from the pot. Drain the pasta. Pour the sage butter over the pasta. Serve warm immediately on plates.
