Ravioli with a light filling of roasted pumpkin and ricotta. Served with sage arugula pesto, which compliments the sweetness of the pumpkin nicely with its herbal flavor. A little sprinkling of roasted pumpkin seeds and you have the most delicious dinner, guaranteed!
time 60 minutes | makes 25-30 ravioli
Ingredients
the dough
400 g flour type 500 or semola rimacinata
4 organic eggs
4 tablespoons extra virgin oil
4 tablespoons water
pinch of salt
the filling
400 g pumpkin without seeds, diced
100 g ricotta
4 tablespoons olive oil
2 sprigs thyme
2 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 teaspoon grated nutmeg
salt and black pepper
the sage pesto
20 g arugula
8 g sage leaves
2 cloves garlic, finely chopped
70 ml olive oil
30 g grated Parmesan cheese
30 g sunflower seeds
1 tablespoon lemon juice
salt and black pepper
also
8 tablespoons pumpkin seeds, roasted on a dry frying pan
Instructions
Combine the pumpkin, thyme, garlic and shallot with salt, pepper, nutmeg and oil. Place on a baking sheet and bake in a preheated oven at 190°C for about 20 minutes.
Put the flour, eggs, oil, water and salt in the bowl of your food processor and turn 5 minutes at medium speed. Remove the dough and knead by hand for 2 minutes. Cover and set aside.
Place the roasted pumpkin and mash to a puree, add the ricotta and season with salt and pepper.
Divide the dough into 4 pieces. Take one of the pieces and flatten it out, brushing some flour on both sides. Roll out into a thin sheet or feed it through the pasta roller. Repeat with the remaining dough.
Place scoops of pumpkin filling onto a pasta dough sheet. Brush the dough with water around the scoops of filling. Place a second sheet on top, making sure that there is no air in the pockets. Use a round cutter or a glass to cut the ravioli out. Stick the edges together using a fork.
Cook in salted water for about 3-5 minutes.Remove from the water with a slotted spoon.
Place all the ingredients for the pesto in a food processor and blend.
Serve the ravioli with the sage pesto and sprinkle with roasted pumpkin seeds. Enjoy!
