Photo: Sorin Gheorghita
Pumpkin ravioli with sage butter
19 ingredients
2 hr + 1 hr
Makes 10-12 large ravioli
openrecipes
You'll need two fluted pastry cutters, one 5cm/2in, the other 11.5cm/4.5in, or similar sized cutters
Estimated Nutrition (whole recipe, rough)
1224
Calories
45g
Protein
44g
Fat
159g
Carbs
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For this recipe, you can make your own pasta
- 1kg/2lb 3oz wedge of pumpkin
- 3 tbsp light olive oil
- 75g/2½oz shiitake mushrooms
- 150g/5oz oyster mushrooms
- 1 garlic
- 1 tbsp butter
- salt and freshly ground black pepper
- 200g/7oz ricotta
- 1 egg, beaten with 1 tsp water
- 250g/9oz '00' flour
- 250g/9oz fine semolina
- 7 medium eggs
- (reserved from the pumpkin wedge) pumpkin seeds
- 1 small bunch sage
- 175g/6oz unsalted butter
- salt and freshly ground black pepper
- large bag rocket
- or vegetarian parmesanparmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes