Pumpkin Ravioli

Vegetarian
Health score
11%
Pumpkin Ravioli
45 min.
6
282kcal

Suggestions

Indulge in the delightful world of vegetarian cuisine with this exquisite Pumpkin Ravioli recipe. Perfect for those cozy evenings when you want to treat your taste buds to something special, this dish is not only delicious but also easy to make. Ready in just 45 minutes, it serves 6 people, making it a fantastic choice for a side dish, antipasti, starter, or snack. Each serving contains only 282 calories, ensuring you can enjoy this Italian-inspired delight without any guilt.

The star of this recipe is the pumpkin filling, a delightful combination of pumpkin puree and ricotta cheese, seasoned with a hint of nutmeg and salt. The pasta dough is a simple mixture of all-purpose flour, olive oil, tomato paste, and eggs, creating a tender and flavorful wrapper for the filling. The process of assembling the ravioli may seem a bit therapeutic, as you carefully place the pumpkin mixture onto the rolled-out dough, fold, and cut to create the classic shape.

Once the ravioli are assembled, a brief dry spell on a towel ensures they hold their shape beautifully during cooking. A quick dip in boiling salted water is all it takes to transform these homemade parcels into a tender, mouthwatering dish. Serve them as a side, as a starter to a lavish meal, or even as a snack, paired with your favorite Italian sauce or simply dressed in olive oil and a sprinkle of salt. The versatility and simplicity of this Pumpkin Ravioli recipe make it a must-try for every cooking enthusiast looking to expand their vegetarian recipe repertoire.

Ingredients

  •  eggs 
  • cups flour all-purpose
  • 0.3 teaspoon nutmeg 
  • tablespoon olive oil 
  • 0.5 cup pumpkin puree 
  • cup ricotta cheese 
  • 0.5 teaspoon salt 
  • 0.3 cup tomato paste 
  • tablespoons water 

Equipment

  • bowl

Directions

  1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
  2. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
  3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts.
  4. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
  5. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.
  6. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling.
  7. Place ravioli on towel.
  8. Let stand, turning once, until dry, about 30 minutes.
  9. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.

Nutrition Facts

Calories282kcal
Protein16.41%
Fat30.94%
Carbs52.65%

Properties

Glycemic Index
36.17
Glycemic Load
24.09
Inflammation Score
-9
Nutrition Score
14.151739068653%

Nutrients percent of daily need

Calories:281.52kcal
14.08%
Fat:9.64g
14.83%
Saturated Fat:4.34g
27.1%
Carbohydrates:36.92g
12.31%
Net Carbohydrates:34.73g
12.63%
Sugar:2.31g
2.56%
Cholesterol:75.64mg
25.21%
Sodium:337.74mg
14.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.51g
23.01%
Vitamin A:3607.14IU
72.14%
Selenium:25.28µg
36.12%
Vitamin B1:0.35mg
23.34%
Folate:91.93µg
22.98%
Vitamin B2:0.38mg
22.43%
Manganese:0.36mg
17.85%
Iron:2.97mg
16.52%
Phosphorus:155.73mg
15.57%
Vitamin B3:2.93mg
14.63%
Calcium:109.71mg
10.97%
Fiber:2.18g
8.73%
Vitamin E:1.25mg
8.31%
Potassium:261.33mg
7.47%
Copper:0.14mg
7.14%
Zinc:1.07mg
7.11%
Magnesium:24.96mg
6.24%
Vitamin K:6.54µg
6.23%
Vitamin B5:0.59mg
5.93%
Vitamin B6:0.1mg
4.81%
Vitamin B12:0.27µg
4.52%
Vitamin C:3.25mg
3.94%
Vitamin D:0.38µg
2.51%
Source:Allrecipes