Pumpkin-Ricotta-Ravioli with spinach

Name: Pumpkin-Ricotta-Ravioli with spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Onions; 800 g Hokkaido Pumpkin; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 70 g Hazelnut kernels; 60 g Parmesan (piece); 150 g young leaf spinach; 100 g Ricotta; 1 package (500 g) Noodle dough; 1 egg, 2-3 tablespoons butter (size M); 1 TABLESPOON liquid honey; 2 TABLESPOONS Cider vinegar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Onions
800 g Hokkaido Pumpkin
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
70 g Hazelnut kernels
60 g Parmesan (piece)
150 g young leaf spinach
100 g Ricotta
1 package (500 g) Noodle dough
1 egg, 2-3 tablespoons butter (size M)
1 TABLESPOON liquid honey
2 TABLESPOONS Cider vinegar

Directions

1
Peel and finely dice the onions. Wash the pumpkin, cut into quarters and remove the seeds. Chop the flesh and skin finely. Heat oil in a large pan. Fry the pumpkin for about 5 minutes. Add approx. 1⁄3 of the onions and fry for 2-3 minutes.
2
Season with salt and pepper. Remove from the heat, weigh 100 g and let it cool down.
3
Roughly chop the nuts. Grate the parmesan. Sort and wash the spinach and let it drain. Mix the weighed pumpkin mix with ricotta, season with salt and pepper. Roll out the pasta dough. Spread the filling over part of the dough.
4
Whisk the egg. Brush the spaces between the dough with it. Place an equally large area of dough on top. Press the gaps evenly and well. Cut out approx. 36 circles (each approx. 5 cm Ø) with a circle cutter.
5
Use the remaining dough for other purposes.
6
Cook the pumpkin ravioli in portions in 2-3 l boiling salt water (1 teaspoon salt per litre) for about 3 minutes. Take out with a skimmer and drain. Heat butter in a large pan.
7
Briefly roast the nuts in it. Fry the rest of the onions and honey briefly. Mix carefully with the rest of the pumpkin mix, spinach and ravioli. Warm everything up again briefly. Season with salt, pepper and vinegar.
8
Arrange and sprinkle with parmesan.