Ravioli with roasted pumpkin and herbs

Ravioli with roasted pumpkin and herbs


Pumpkins are a great source of vitamin A and antioxidant carotenoids. Try them in these gourmet ravioli parcels.

The ingredient of Ravioli with roasted pumpkin and herbs

  1. 500g butternut pumpkin
  2. 400g ricotta
  3. 1 egg yolk, beaten
  4. 1 cup grated parmesan
  5. 1/2 cup toasted pine nuts, chopped
  6. 1/2 cup chopped mixed fresh herbs (basil, sage, thyme, etc) plus sage leaves, to garnish
  7. Pinch of nutmeg
  8. 3 tbsp extra virgin olive oil
  9. 600g fresh lasagne sheets
  10. 50g shaved parmesan, to serve

The instruction how to make Ravioli with roasted pumpkin and herbs

  1. Preheat the oven to 200u00b0C.
  2. Peel the pumpkin, scrape out the seeds and cut into 5cm cubes. Toss in 1 tablespoon olive oil, season, place on a baking tray and roast for 20-25 minutes until soft and lightly charred. Set aside to cool. When cool, roughly mash and add ricotta, egg yolk, pine nuts and parmesan . Add herbs, season with salt, pepper and nutmeg and stir to combine.
  3. Lay out pasta on a lightly floured surface, place heaped spoonfuls of pumpkin mixture in rows 5cm apart. The ravioli should be about a 5cm square. Brush around piles of filling with a little water. Top with another pasta sheet and press together around each mound of filling (expel all the air). Use a pastry cutter or sharp knife to cut out ravioli. Add to a pot of salted boiling water and cook for 3-4 minutes until they rise to the surface. Drain.
  4. Heat remaining oil in a frying pan. When hot, add the sage then quickly remove from heat. Serve ravioli with sage oil and shaved parmesan.

Nutritions of Ravioli with roasted pumpkin and herbs

calories: 1022.442 calories
calories: 54 grams fat
calories: 16 grams saturated fat
calories: 85 grams carbohydrates
calories: 12 grams sugar
calories: 42 grams protein
calories: 574.22 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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