Ingredients for 4 people:
For the croutons:
1 light roll
3 tablespoons of oil
salt
For the ravioli:
Oil
2 cloves of garlic finely chopped
2 onions finely chopped
300 g pumpkin in small cubes
100 ml broth
200 g cream cheese or blue cheese
1 egg
salt, pepper
1 fresh pasta dough (300g)
For the sage butter:
100 ml good olive oil
10-15 leaves of sage
200 g butter
Also:
300 g cherry tomatoes
Preparation:
1. For the croutons: Cut the roll into slices. Heat 3 tablespoons of oil in a frying pan, fry the bread slices until crispy and season with salt. Remove from the pan
and chop coarsely. Set chopped croutons aside until serving.
2. For the ravioli + filling: Heat oil in a saucepan. Sauté garlic, onions and pumpkin in it. Deglaze with stock and simmer until the pumpkin is very soft. Remove from heat. Then puree with a blender. Add cheese and egg yolk
and season to taste with salt and pepper.
3. Roll out pasta dough on a floured surface and cut squares about 7.5 x 7.5 cm. Place about 1 tablespoon pumpkin mixture in the center of each. Brush edge with egg white, overlap dough to form pockets. Press edges well.
4. Bring plenty of salted water to the boil in a saucepan. Cook the ravioli in it for about 5 minutes.
5. For the sage butter: Heat the oil in a pan. Fry sage leaves in it and remove. Remove pan from heat and add butter to pan. To serve: add halved tomatoes, ravioli and sage. Season with salt and pepper. Divide among four plates and sprinkle with the chopped croutons.
Preparation time approx.: 60 minutes
Nutritional values per serving approx:
Calories: 1033
joules: 4324
Protein: 19,4 g
Fat: 90.7 g
(FoodCentrale by ddp images)
