John Myers
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Handmade Ravioli with Goat Cream Cheese and Pumpkin Filling
The perfect handmade ravioli with goat cream cheese and pumpkin filling recipe with a picture and simple step-by-step instructions.
filling
- 250 g Nutmeg Pumpkin
- 200 g Goat cream cheese
- 1 tbsp Maple syrup
- 5 tbsp Ground hazelnuts
- Olive oil
- Pepper from the grinder
- Sea-Salt
- Thyme
Pasta dough
- 50 g Polenta
- 200 g Wheat flour
- 2 Eggs
- 1 tsp Salt
- 1 pinch Sugar
finish
- 3 tbsp Herbal butter see my KB
- Sea-Salt
- Pepper from the grinder
- Freshly grated nutmeg
- Bacon
- Parmesan
filling
- Marinate the pumpkin with olive oil, salt, pepper, sugar and thyme and bake in the oven until crispy. Let cool and mix with cream cheese, maple syrup, olive oil and hazelnuts and season with salt and pepper.
Pasta dough
- Knead the polenta, flour, eggs, salt and sugar into a smooth dough and let it rest for half an hour. Knead again and crank the dough on the largest setting through the pasta machine – gradually tighten it until you have reached a thickness of 2mm.
- Spread out on a floured surface and cut out circles – distribute the filling on top – fold together and press the edges with a fork.
ravioli
- Melt the herb butter in a pan – season with salt, pepper and nutmeg. Dice the bacon and fry until crispy. Finely crumble the Parmesan.
- Cook the raviolis in boiling salted water for 5 minutes – skim off and toss in the herb butter, lightly brown. Sprinkle with crispy ham cubes and Parmesan and serve.
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