Ravioli with Goat Cheese and Pumpkin
This homemade ravioli with goat cheese and pumpkin is a delicious dish for a cozy evening. The creamy filling, light sauce, and fresh pomegranate seeds make it special. A simple and flavorful dinner you can truly enjoy!
Servings servings
Ingredients
Pasta
- 400 g plain flour (type 00 or pizza flour)
- 4 eggs
- 1 tbsp olive oil
- pinch salt
Filling
- 1 butternut squash (small, peeled and cut into cubes)
- 1 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic (finely chopped)
- 3 sprigs thyme (leaves only)
- salt (to taste)
- pepper (to taste)
- 150 g ricotta
- 50 g Parmesan cheese (grated)
Sauce
- 100 ml cream (for a creamier sauce)
- 1 tbsp butter
- 1 tbsp walnut oil (or olive oil)
- 1 shallot (finely chopped)
- 2 tbsp white wine
- salt (to taste)
- pepper (to taste)
Garnish
- 50 g pomegranate seeds
- 50 g pine nuts (roasted)
- 100 g hard sheep's cheese (grated, e.g., manchego)
Instructions
Preparation
- Preheat the oven to 200°C. Crush 2 cloves garlic, finely chop 1 shallot, pick 3 sprigs thyme, and peel 1 butternut squash to cut into cubes. Roast 50 g pine nuts in a dry frying pan.
- Make a pasta dough from 400 g plain flour, 4 eggs, 1 tbsp olive oil, and a pinch salt. Knead for 8-10 minutes until smooth and elastic, wrap in foil, and let rest for 30 minutes in the refrigerator.
Cooking
- Spread the pumpkin cubes on a baking tray, drizzle with 2 tbsp olive oil, 1 tbsp honey, add the garlic, and sprinkle the thyme leaves over. Season with salt and pepper. Roast for 30-35 minutes until soft; let cool slightly.
- Mash or puree the pumpkin. Squeeze the garlic out of its skin and mix in. Stir in 150 g ricotta and 50 g Parmesan cheese. Taste and season further if necessary.
- Roll the dough thin with a pasta machine or rolling pin. Place small heaps of filling on half of the dough with enough space between, fold over and press around to remove air. Cut or shape the ravioli and press the edges firmly.
- Melt 1 tbsp butter for the sauce in a pan over medium heat. Sauté the shallot until translucent, deglaze with 2 tbsp white wine and let it reduce slightly. Add 100 ml cream and 1 tbsp walnut oil; season with salt and pepper.
- Cook the ravioli in plenty of salted water for 3-4 minutes, or until they float to the surface. Carefully scoop them out of the water and let drain briefly.
To serve
- Divide the ravioli over plates and spoon the sauce over them. Garnish with 50 g pomegranate seeds, 50 g pine nuts and 100 g hard sheep's cheese. Serve immediately.
Notes
Make ravioli in advance? Place them separately on a floured tray and freeze. Then cook from frozen, 4-5 minutes. To seal well, lightly brush the edges with water or egg white and press out any air.
Nutrition
Calories: 806kcalCarbohydrates: 85gProtein: 32gFat: 38gSaturated fat: 17gCholesterol: 232mgSugars: 4g
Tried this recipe?Let me know what you think!
Pumpkin ravioli - autumn on your plate
my pick
this week
This homemade pumpkin ravioli is filled with creamy ricotta and Parmesan cheese, perfectly combined with a silky cream sauce. Finished with crunchy pine nuts and fresh pomegranate seeds for a delightful balance of flavours and textures. Ideal for sharing.
