Pumpkin-Ricotta-Ravioli with prawns

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the prawns if necessary. Peel and chop the onion. Quarter the pumpkin, remove seeds, peel and chop finely.Heat 1 tbsp. oil in a saucepan. Fry onion and pumpkin for 10-15 minutes while stirring until soft.

2. 2

   Stir in the ricotta and finely puree everything with a hand blender. Season with salt and pepper.

3. 3

   Halve the pasta dough and roll out one half. Repack the other half (see tip). Cut out approx. 40 motifs from the dough sheet using various cookie cutters (e.g. simple stars, crescents and circles). Each motif must be doubled.

4. 4

   Put about 1 teaspoon of filling in the middle of each half of the motifs. Spread the edges of the dough with whisked egg white and place the matching dough motifs on top. Press the edges together carefully.

5. 5

   Peel the shrimps, carve them lengthwise on the back and remove the dark intestine. Rinse shrimps, dab dry and cut in half lengthwise. Peel garlic and cut into wafer-thin slices. Wash the orange hot, dry and peel the skin with a pestle ripper or peel it thinly and cut it into strips with a knife.

6. 6

   Squeeze orange. Wash the basil, shake dry and cut the leaves roughly.

7. 7

   Bring plenty of salted water to the boil in a wide saucepan. Cook the ravioli in 3-4 portions at low heat for 4-5 minutes. Remove the ravioli with a skimmer and drain.

8. 8

   Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 3 minutes, turning them over. Season with salt and pepper. Fry the garlic briefly. Deglaze with orange juice. Melt butter in a second large pan.

9. 9

   Heat the orange peel and ravioli in it, fold in the basil. Serve with prawns. Sprinkle with coarse pepper.

Nutrition Facts

KCAL
410 kcal

CARBS
31 g

FATS
22 g

PROTEINS
19 g