🍽️ Pumpkin Ravioli with Pesto

Name: Pumpkin Ravioli with Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g flour; 3 eggs; 1 tsp olive oil; salt; 350 g pumpkin flesh (e.g. green musk pumpkin with yellow flesh); 1 onion; 1 clove garlic; olive oil; 4 tbsp dry white wine; 80 ml vegetable broth; 50 g parmesan; 50 g ground almond kernels; pepper (from the mill); nutmeg (freshly grated); 400 g plain yogurt; 75 g crème fraîche; 2 tsp basil pesto (jar); 1 dash lemon juice; basil (for garnishing); arugula (for garnishing)

698 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g flour
3 eggs
1 tsp olive oil
salt
350 g pumpkin flesh (e.g. green musk pumpkin with yellow flesh)
1 onion
1 clove garlic
olive oil
4 tbsp dry white wine
80 ml vegetable broth
50 g parmesan
50 g ground almond kernels
pepper (from the mill)
nutmeg (freshly grated)
400 g plain yogurt
75 g crème fraîche
2 tsp basil pesto (jar)
1 dash lemon juice
basil (for garnishing)
arugula (for garnishing)

Instructions

1. Put the flour, eggs, oil, and one teaspoon of salt into a bowl.
2. Knead the ingredients into a smooth and elastic dough.
3. Add a little water or flour if needed to reach the right consistency.
4. Shape the dough into a ball.
5. Let the dough rest covered for about 30 minutes.
6. Cut the pumpkin flesh into very small cubes.
7. Set aside four tablespoons of the cubes.
8. Peel the onion and garlic.
9. Finely chop the onion and garlic.
10. Heat one tablespoon of oil in a hot pan.
11. Sauté the onions and garlic until translucent.
12. Add the remaining pumpkin and sauté briefly.
13. Deglaze the mixture with the wine.
14. Pour in the broth.
15. Simmer the mixture over medium heat for about 5 minutes.
16. Wait until the liquid has almost completely evaporated.
17. Stir in the almonds and Parmesan.
18. Season the filling with salt, pepper, and nutmeg.
19. Divide the dough into two halves.
20. Dust the work surface with flour.
21. Roll out both halves of the dough thinly.
22. Lay half of the dough flat.
23. Place one to two teaspoons of filling on the dough at intervals of about 3 centimeters.
24. Cover the filling with the remaining dough.
25. Press the dough firmly around the filling.
26. Cut out the pasta pockets using a pastry wheel.
27. Cook the ravioli in boiling salted water.
28. Let them cook for about 4 to 5 minutes.
29. Mix the yogurt with the crème fraîche and pesto.
30. Season the sauce with a splash of lemon juice.
31. Drain the ravioli well.
32. Distribute the ravioli onto plates.
33. Drizzle the ravioli with the sauce.
34. Sprinkle the remaining pumpkin cubes over the top.
35. Garnish the dish with basil and arugula.
36. Serve the ravioli warm.

Nutrition per serving

kcal: 698
Protein: 26 g · Fett/Fat: 35 g · Carbs: 67 g