Pumpkin ravioli
Nothing in common with dumplings and dumplings! Different dough, different fillings and, of course, different ways of serving! Today we are preparing ravioli with the most autumnal vegetable - pumpkin, soft cheese and served in a delicate butter sauce with sage.
Pumpkin ravioli
Nothing in common with dumplings and dumplings! Different dough, different fillings and, of course, different ways of serving! Today we are preparing ravioli with the most autumnal vegetable - pumpkin, soft cheese and served in a delicate butter sauce with sage.
Ingredients
| pumpkin 100 g |
| cream cheese (or ricotta) 50 g |
| olive oil |
| salt |
| sage |
| FOR THE DOUGH: |
| flour 200 g |
| egg yolks 2 pcs |
| olive oil 2-3 tbsp. |
| water 2-3 tbsp. |
| salt a pinch |
Instructions
Step 1
Knead the dough with your hands or using a bread maker.
Step 2
For the filling, dice the pumpkin and steam until soft. It can also be placed on a sheet of foil, drizzled with olive oil, wrapped and baked in the oven until tender.
Step 3
When ready, mash the pumpkin with a fork, add the soft cream cheese, a little salt and mix.
Step 4
Roll out the dough thinly and mold the ravioli. You can make them round, square, triangular or candy-shaped.
Step 5
Boil the ravioli in boiling salted water for 4-5 minutes.
Step 6
Heat the olive oil in a frying pan and fry the fresh sage leaves in it.
Step 7
Drizzle the flavored oil over the ravioli and serve.
