Meatless ravioli with a vegetable filling and a delicate pumpkin cream. Perfect for a tasty lunch or dinner.
Step 1 of 7: Prepare the fresh pasta by mixing the flours with the egg, a drizzle of evo oil, a pinch of salt and water until you form a smooth dough.
Step 2 of 7: Let the pasta rest for at least 30 minutes (even in the refrigerator).
Step 3 of 7: Cook the vegetables and squeeze them with a potato masher. Blend them with the ricotta, Parmesan, marjoram, nutmeg, salt and pepper. Obtain a smooth mixture.
Step 4 of 7: Put the filling in a piping bag and keep in the refrigerator.
Step 5 of 7: Prepare the sauce by sautéing the shallot in a pan together with the pumpkin. Blend the pumpkin with 4 tablespoons of almond drink until you obtain a creamy mixture.
Step 6 of 7: Roll out the pasta and place small mounds of filling evenly spaced from one another. Cover and form the ravioli.
Recipe by
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
Step 7 of 7: Cook the ravioli in boiling water. Dress with the pumpkin cream and finish with almond granules, pumpkin seeds and evo oil.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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