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🍽️ Homemade Ravioli with Ricotta Filling, Fresh Pesto, and Creamy Pumpkin Puree

1087 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 3 eggs
• salt
• 4 tbsp olive oil
• flour (for working)
• 40 g pine nuts
• 2 handfuls fresh herbs (e.g. cilantro, mint, parsley)
• 80 ml olive oil
• 2 tbsp grated parmesan
• salt
• pepper (from the mill)
• 600 g pumpkin flesh (e.g. musk)
• 2 tbsp olive oil
• salt
• chili powder
• 100 ml whipping cream
• 2 tbsp butter
• 1 drop lemon juice
• 1 egg
• 1 onion
• 2 garlic cloves
• 200 g ricotta
• 50 g grated parmesan
• 2 tbsp breadcrumbs
• 1 drop lemon juice
• 1 tsp lemon zest (organic)
• salt
• pepper (from the mill)
• fresh cilantro leaves

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Whisk the eggs in a separate bowl.
4. 4. Season the eggs with salt and stir in the olive oil.
5. 5. Pour the egg-oil mixture into the well in the flour.
6. 6. Slowly mix the flour from the edges into the liquid using your fingers.
7. 7. Knead the dough vigorously until it is smooth and pliable.
8. 8. Adjust the amount of flour slightly if needed to achieve the right consistency.
9. 9. Wrap the dough in a damp cloth and let it rest for 30 minutes.
10. 10. Toast the pine nuts in a dry pan until light brown.
11. 11. Remove the pine nuts from the pan and let them cool.
12. 12. Rinse the herbs and shake them dry.
13. 13. Pluck the herb leaves off the stems and put them into a blender.
14. 14. Add the cooled pine nuts to the blender.
15. 15. Blend everything finely while slowly pouring in the oil.
16. 16. Stir the grated Parmesan into the pesto.
17. 17. Season the pesto with salt and pepper to taste.
18. 18. Peel the pumpkin and cut it into small cubes.
19. 19. Heat 1 tablespoon of olive oil in a pot.
20. 20. Sauté the pumpkin cubes briefly.
21. 21. Season with salt and chili.
22. 22. Pour in a little water.
23. 23. Simmer the pumpkin covered for about 20 minutes until tender.
24. 24. Stir in the cream and bring the mixture to a boil.
25. 25. Remove the pot from the heat.
26. 26. Add the butter.
27. 27. Mash the pumpkin into a smooth puree using a potato masher.
28. 28. Season the puree with lemon juice, salt, and chili.
29. 29. Separate one egg into egg white and egg yolk.
30. 30. Peel the onion and dice it very finely.
31. 31. Peel the garlic and press it through a garlic press.
32. 32. Drain the ricotta well so that no moisture remains.
33. 33. Mix the drained ricotta with the egg yolk, Parmesan, and breadcrumbs.
34. 34. Stir in the finely diced onion and the pressed garlic.
35. 35. Season the filling with lemon juice, lemon zest, salt, and pepper.
36. 36. Divide the dough into portions and roll each portion out on a floured surface to about 2 mm thickness.
37. 37. Place about 1 teaspoon of filling at regular intervals on one half of the dough.
38. 38. Brush the dough around the filling with the egg white.
39. 39. Fold the free half of the dough over the fillings.
40. 40. Press the dough firmly around the edges to seal the ravioli.
41. 41. Cut the ravioli into square shapes using a fluted pastry wheel.
42. 42. Bring water to a boil in a large pot and season it generously with salt.
43. 43. Gently drop the ravioli into the boiling water.
44. 44. Simmer the ravioli gently for 3 to 4 minutes.
45. 45. Remove the ravioli and let them drain well.
46. 46. Drizzle the ravioli with the pesto.
47. 47. Garnish the dish with coriander leaves.
48. 48. Serve the pumpkin puree on the side.

Nutrition per serving

• kcal: 1087
• Protein: 31 g · Fett/Fat: 70 g · Carbs: 83 g