Pumpkin ravioli

Pumpkin ravioli

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These giant pumpkin ravioli make a astounding vegetarian starter for 4 or a blithe main for 2.

The ingredient of Pumpkin ravioli

  1. 200g pumpkin, peeled, cut into 2cm pieces
  2. 2 sage leaves, harshly roughly chopped
  3. 1 garlic clove, finely chopped
  4. 2 tsp olive oil
  5. 2 eggs
  6. 245g plain flour
  7. 5g salt
  8. 30g goats cheese in oil, crumbled
  9. 40g butter
  10. 8 combine sage leaves

The instruction how to make Pumpkin ravioli

  1. Preheat oven to 200C or 180C fan-forced. Line an oven tray similar to baking paper.
  2. put in pumpkin, chopped sage, garlic and oil in a large bowl. Season and toss to coat. Arrange in relation to prepared tray in a single layer. Roast for 20 minutes or until tender. Transfer to a large bowl. scratchily mash next a fork and set aside to cool.
  3. Meanwhile, shake up 1 egg in a large jug and increase be credited with sufficient water to make taking place in the works to 90ml.
  4. complement lasagne sheet pasta shaping disc to Philips Pasta & Noodle Maker. entry lid of appliance. Turn something like appliance and choose prefer the pasta subsequent to egg function. build up flour and salt. heavy lid. Press put into action and slowly pour egg mixture into introduction vis-u00d0u00b0-vis lid. Place a large bowl out cold asleep appliance to catch pasta in 1 long sheet.
  5. build up goatu2019s cheese to pumpkin and coarsely mash to combine. Season like pepper.
  6. Using a 8cm cookie cutter, cut out 16 circles in the pasta sheet. Spoon pumpkin mix onto centre of 8 circles of pasta. excite unshakable egg in a small bowl. Brush egg exceeding remaining 8 circles of pasta and place, brushed-side down, exceeding filling to make 8 raviolo. Press edges together to enclose filling, pushing out any expose bubbles. Use the tines of a fork to press firmly on the order of edges to seal each raviolo.
  7. Meanwhile, bring a large saucepan of salted water to the boil greater than high heat. go to ravioli. Bring help to the boil. cut heat and simmer for 8-9 minutes or until al dente. Drain.
  8. Meanwhile, melt butter in a large frying pan more than high heat. subsequently butter stops foaming, accumulate combined sage leaves and condense abbreviate heat to medium. Cook for 3-4 minutes or until golden and sage is crisp. Drain leaves on the order of paper towel. Divide raviolo together with plates. Drizzle when burnt butter sauce and sprinkle on top of higher than sage leaves. Season subsequently pepper.

Nutritions of Pumpkin ravioli

calories: 782.247 calories
fatContent: 31.2 grams fat
saturatedFatContent: 15.7 grams saturated fat
carbohydrateContent: 102.8 grams carbohydrates
sugarContent: 4.4 grams sugar
fibreContent:
proteinContent: 22.8 grams protein
cholesterolContent: 219 milligrams cholesterol
sodiumContent: 1231 milligrams sodium

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