Ravioli Stuffed with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 314 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 14 ozs Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for working the dough)
Preparation steps
For the dough, mix the flour with the eggs, oil and salt and knead into a smooth, firm dough. Form the dough into a ball, cover with a cloth and rest for about 30 minutes.
For the filling, boil salted water. Cut the pumpkin flesh into cubes and cook about 15 minutes, until very soft. Drain and place in a dry pot. Cook over low heat for another 5 minutes, until the pieces are nice and dry. Set aside to cool. Peel the onion and chop coarsely. Chop Parmesan coarsely and mix with onion and almonds. Puree the pumpkin. Mix the mustard and egg, stir in the onion mixture and season to taste with salt, pepper, and nutmeg.
Knead the dough again thoroughly, divide it into four pieces and roll out as thin as possible on the floured work surface. Cut into circles about 2 inches in size.
Spoon some pumpkin filling in the center of half of the dough circles. Brush the edges with a small amount of water and place the other half of the circles on top. Seal the edges firmly with your fingers.
Melt the butter, add sage and brown slightly.
Cook the ravioli in plenty of boiling salted water for 3-4 minutes, then drain in a colander.
Immediately arrange on warmed plates, sprinkle with browned sage butter and serve sprinkled with coarse ground pepper.
