Homemade Roasted Pumpkin Ravioli with Creamy Sun-Dried Tomato Sauce & Crispy Prosciutto
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Ingredients

  • 20 minute one pot pasta with chorizo. But this recipe is totally different. It
  • 4 big servings or
  • 6 small
  • 40 mins Cook time
  • 40 mins Total time
  • 20 mins Author
  • 4-6 Ingredients For the filling
  • 500 g butternut pumpkin
  • pumpkin
  • 2 tbs olive oil
  • 1 clove garlic
  • 60 g finely grated parmesan cheese
  • 60 g ricotta cheese
  • 40 g breadcrumbs
  • 1 egg
  • 500 g plain flour
  • 4 eggs
  • 50 g cold water
  • 80 g thinly sliced prosciutto
  • ¼ cup finely grated parmesan cheese
  • 1 tbs olive oil
  • ½ cup
  • ½ cup white wine
  • white wine
  • wine
  • 300 ml light cooking cream
  • 200 degrees celsius
  • 1-2 teaspoons
  • 5 cm apart
  • 3 minutes Add the cooking cream and cook for a further
  • 3 minutes over very low heat
  • 30 mins Cook time
  • 40 mins Total time
  • 10 mins Author
  • 4-6 Ingredients For the filling
  • 500 g butternut pumpkin
  • pumpkin
  • 2 tbs olive oil
  • 60 g parmesan cheese
  • 1 clove garlic
  • 60 g ricotta cheese
  • 40 g breadcrumbs
  • 1 egg
  • 500 g plain flour
  • 4 eggs
  • 50 g cold water
  • 80 g thinly sliced prosciutto
  • 20 g parmesan cheese
  • 1 tbs olive oil
  • ½ cup
  • 125 g white wine
  • 300 ml light cooking cream
  • 200 degrees celsius
  • 6 seconds Add the cooled pumpkin to the TM bowl and puree on Speed
  • 10 seconds Scrape down the sides of the bowl
  • 1-2 teaspoons
  • 5 cm apart
  • 3 minutes Add the wine and cooking cream and cook on
  • 10 minutes Stir through the reserved parmesan cheese

Instructions

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