Pumpkin ravioli (gluten-free)

slané Easy gluten-free

Prepare delicious pumpkin ravioli with Hokkaido pumpkin filling, which you simply mix with Lučina (cream cheese), garlic, and herbs for rich flavour. Roll the dough into thin patties, which you fill with the pumpkin mixture and simmer in boiling water, then serve with fragrant sage butter and grated Parmesan cheese.

Ingredients

Dough:

200 g Nominal bread mixture with flax fibre or rustic
2 eggs
1 tbsp cooking oil
2 tbsp water

Filling:

200 g Hokkaido pumpkin puree
70 g Lučina
1 small garlic clove
parmesan
salt
pepper
herbs - thyme leaves or sage
Flavour with: sage butter (butter, sage leaves) grated parmesan

For this recipe you need the following products:

Nominal: Nominal bread mixture with flax fibre or rustic

Directions

Mix the ingredients and knead patiently until a supple dough forms. Let rest (protected from going stiff) for about 30 minutes.
To prepare the filling, we need pureed pumpkin. Hokkaido pumpkin is processed with its orange skin. We can either bake it in an oven or just dice it, put it in a pot, add a little water and simmer until soft. Then mash the pumpkin with a fork or blend it, mix it with the Lučina and add the crushed garlic (just enough, rather less). You can also add a little grated parmesan cheese, season with pepper and salt (be careful, Lučina is already salty). Finally, stir in the chopped herbs - sage is delicious with pumpkin. If you don't like sage, you can use thyme leaves.
Roll out the dough thinly. It doesn't stick very well, but you can dust it with, for example, plain corn or buckwheat flour. Cut out either squares or circles from the thin dough. Smear the bottom parts of the dough with beaten egg (especially the edges), then add the filling, close the ravioli with the second layer of dough and press the edge well. Cook the finished pasta for about 10 minutes in boiling salted water.
Sage butter: add a handful of sage leaves to the melted butter and let it "fry". The sage flavours the butter nicely. Cover the finished ravioli with butter and sprinkle with grated parmesan cheese.