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Pasta | Rice | Barley, Vegetarian  /  8.10.2016

Roasted pumpkin ravioli with sage pesto

by Anna Chwistek
Anna Chwistek
preparation time 60 minutes
Servings 25-30 ravioli

serving dumplings | roasted-pumpkin-ravioli-with-sage-pesto

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!

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

serving dumplings | roasted-pumpkin-ravioli-with-sage-pesto

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!

serving dumplings | roasted-pumpkin-ravioli-with-sage-pesto

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Tags

  • pumpkin
  • ricotta
  • vegetarian

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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