🍽️ Pumpkin Ravioli with Sage Butter

Name: Pumpkin Ravioli with Sage Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Spelt whole wheat flour; 3 Eggs; 1 tbsp Olive oil; Salt; 350 g Hokkaido pumpkin flesh; 1 Onion; 1 Garlic clove; 100 ml Vegetable broth; 50 g Parmesan (1 piece); 50 g Ground almonds; Pepper from the mill; Nutmeg powder; 3 Sprigs Sage; 80 g Butter

705 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Spelt whole wheat flour
3 Eggs
1 tbsp Olive oil
Salt
350 g Hokkaido pumpkin flesh
1 Onion
1 Garlic clove
100 ml Vegetable broth
50 g Parmesan (1 piece)
50 g Ground almonds
Pepper from the mill
Nutmeg powder
3 Sprigs Sage
80 g Butter

Instructions

1. Combine flour, eggs, oil, and one teaspoon of salt in a bowl.
2. Knead the ingredients into a smooth and elastic dough.
3. Add a little water or flour if necessary to achieve the right consistency.
4. Wrap the dough in plastic wrap.
5. Let the dough rest in the refrigerator for about 30 minutes.
6. Cut the pumpkin flesh into very small cubes.
7. Peel the onion and the garlic.
8. Finely chop the onion and garlic.
9. Heat olive oil in a pan.
10. Add the chopped onion and garlic to the hot pan.
11. Sauté the vegetables for two minutes over medium heat.
12. Add the pumpkin cubes and sauté them briefly.
13. Deglaze the mixture with the broth.
14. Let the filling simmer for about five minutes over medium heat.
15. Grate the Parmesan cheese finely.
16. Fold in the grated Parmesan and the almonds into the pumpkin mixture.
17. Season the filling with salt, pepper, and nutmeg.
18. Divide the dough into two equal halves.
19. Dust a work surface with flour.
20. Roll out the first half of the dough thinly.
21. Place small mounds of filling on the dough at intervals of about three centimeters.
22. Use about one to two teaspoons of filling for each portion.
23. Cover the filling with the second rolled-out dough.
24. Press the dough firmly around the filling.
25. Cut out the ravioli using a pastry wheel.
26. Bring a pot of salted water to a boil.
27. Cook the pumpkin ravioli for four to five minutes.
28. Wash the sage leaves under running water.
29. Shake the leaves dry.
30. Carefully pluck the leaves from the stems.
31. Melt the butter in a hot pan.
32. Add the sage leaves to the melting butter.
33. Remove the cooked ravioli from the water using a slotted spoon.
34. Let the ravioli drain briefly.
35. Toss the ravioli in the sage butter.
36. Plate the ravioli.
37. Serve the dish immediately.

Nutrition per serving

kcal: 705
Protein: 25 g · Fett/Fat: 43 g · Carbs: 55 g