How to Cook Pumpkin Ravioli
The health benefits of pumpkin are explained by its high strong antioxidant (beta-carotene) content. That’s why pumpkin makes us look younger and prevents cancer. Also, this healthy vegetable contains a wide range of vitamins and minerals such as vitamin C, PP, the B vitamins, calcium, iron and phosphorus. Pumpkin is just great for those who are trying to lose weight and fight high levels of bad cholesterol. The taste of raw pumpkin is fresh and sweetish; cooked pumpkin tastes buttery. All healthy food enthusiasts are going to love this pumpkin ravioli recipe. It is a staple Italian dish, but we’ve made some changes to Italian ravioli recipe.
- 2-2.2 (1kg) pumpkin
- 1 onion
- 5-6 garlic cloves
- 1 bunch parsley
- 1/2 nutmeg
- 5 tablespoons olive oil
- 2 cups (500g) white flour
- 1 egg
- 1 cup cold water
Recipe for Dough
- Pour cold water into a bowl, break in an egg and mix.
- Then, add flour gradually, stirring well.
- Knead the dough with hands until smooth and elastic.
- Form a ball and put it under the bowl for 30 minutes to rise.
Recipe for Filling
- Peel pumpkin and dice finely.
- Chop parsley, onion and garlic finely.
- Grate nutmeg finely.
- Pour olive oil into a saucepan and sauté garlic and onion for about two minutes and stir in parsley.
- Then add pumpkin, nutmeg, salt and mix everything well.
- Cover and simmer for about ten minutes until pumpkin is soft.
- Let cool and transfer simmered pumpkin into a bowl using a slotted spoon. Save the pumpkin sauce in the saucepan for topping.
Recipe for Ravioli
- Roll out dough into a very thin (2 mm thick) layer.
- Use a glass or a biscuit cutter to cut out little round slices about 4 inches in diameter. The larger slices contain more filling.
- Collect leftover dough and roll out again to use dough completely.
- Then put a spoonful of filling on the middle of each round dough slice.
- Fix the edges of dough well so ravioli don’t break apart while cooking. Make all ravioli this way.
- Put a large pot of salted water over the heat.
- When water starts boiling, drop in ravioli and stir until they float up.
- Once ravioli float up, boil for 10 minutes. Remove using a slotted spoon. Top with the pumpkin sauce, sprinkle with grated Parmesan cheese, pour over with sour cream and serve.