Pumpkin And Goats' Cheese Ravioli With Walnut Sauce Recipe

Recipe By Slurrp

This pumpkin and goats' cheese ravioli with walnut sauce is a delicious and comforting dish. The ravioli is filled with a creamy mixture of pumpkin and goats' cheese, which pairs perfectly with the rich and nutty walnut sauce. The combination of flavors and textures creates a satisfying and indulgent meal that is perfect for a cozy dinner or special occasion.

4.3
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Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Pumpkin And Goats' Cheese Ravioli With Walnut Sauce
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Ingredients for Pumpkin And Goats' Cheese Ravioli With Walnut Sauce Recipe

  • 1/4 For The Ravioli:', ' Small Pumpkin
  • 50 gram Peeled And Diced', " Goats' Cheese
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/4 tablespoon Fresh Herbs, Chopped
  • As required Salt And Pepper To Taste
  • as required Fresh Pasta Dough
  • as per your need For The Walnut Sauce
  • 25 gram Walnuts
  • 1/2 cloves Cloves Of Garlic
  • 1/2 tablespoon Olive Oil
  • 12.50 gram Parmesan Cheese, Grated
  • as needed Splash Of Cream
  • As required Salt And Pepper To Taste
  • as per your need For Serving
  • as per your need Extra Parmesan Cheese, Grated
  • as per your need Chopped Parsley

Directions: Pumpkin And Goats' Cheese Ravioli With Walnut Sauce Recipe

Cooking Directions

  • STEP 1.Start by making the ravioli filling. Roast the pumpkin until tender, then mash it with goats' cheese, garlic, and herbs.
  • STEP 2.Roll out the pasta dough and cut it into rounds. Place a spoonful of the filling in the center of each round, then fold the dough over and seal the edges.
  • STEP 3.Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface. Drain and set aside.
  • STEP 4.To make the walnut sauce, toast the walnuts in a dry pan until fragrant. Blend them with garlic, olive oil, Parmesan cheese, and a splash of cream.
  • STEP 5.Serve the ravioli with the walnut sauce drizzled over the top. Garnish with extra Parmesan cheese and chopped parsley, if desired.

Cooking Tips

  • Make sure to roast the pumpkin until it is soft and easily mashable.
  • When sealing the ravioli, press out any air bubbles to prevent them from bursting during cooking.
  • Toasting the walnuts before blending them will enhance their flavor and add a nice crunch to the sauce.

Storage and Serving

  • Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the ravioli in a pan with a little olive oil or butter until heated through.
  • Serve the ravioli with a side salad or roasted vegetables for a complete meal.
Nutrition
value
201
calories per serving
15 g Fat6 g Protein11 g Carbs5 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    6g
  • Carbs
    11g
  • Fiber
    5g

MacroNutrients

  • Carbs
    11g
  • Protein
    6g
  • Fiber
    5g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    1mg
  • Vitamin A
    376mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp