Pasta dough: 150 g Durum wheat semolina 1,5 tsp Oil 60 ml Water 0,5 tsp Salt Filling: 0,5 Pc. Pumpkin 1 Pc. Carrot yellow 1 Pc. Carrot orange 50 ml Water 1 tbsp Cream cheese 1 tbsp Turmeric 2 tbsp Couscous seasoning 1 tsp Salt 1 tsp Pepper 1 Pr Sugar Crisp effect: Peel of yellow, orange and purple carrot 1 tsp Salt 1 tsp Pepper 1 tsp Paprika powder 1 tsp Garlic granules 1 tsp Oil Pesto: 1 Pc. Celery green 2 Pc. Garlic cloves 4 tbsp Oil 2 tbsp Parmesan 1 Handful Pine and pumpkin seeds
Put the durum wheat semolina in a bowl and form a hollow in the middle. Pour water, salt and oil into the hollow and use a fork to move the semolina from the outside into the center.
Then slowly knead the dough with a fork until the mixture is well connected. Now knead again properly with your hands.
If the dough is still too moist, just add a little more semolina. Form a ball and let it rest in the refrigerator for half an hour.
In the meantime, wash and peel the carrots. Do not throw away the bowl, but set it aside in a separate bowl.
Cut the pumpkin and carrots into small pieces and steam over a water bath for about 20 minutes. Then grind with the rest of the ingredients in a blender to create a creamy filling.
If the mixture is too moist, add a little flour / semolina.
Take the dough out of the refrigerator, divide it into four parts and roll it out as thinly as possible with a rolling pin or a pasta machine.
Now cut out an equal number of circles with a cookie cutter or serving ring. Add 1 teaspoon of the filling to every other circle and place another circle of dough on top.
Press the edges with a ravioli cutter or fork. Cover with semolina on a baking sheet and cover with a towel.
Then cook the noodles in boiling salted water for 3-5 minutes, skim them and toss in a pan with butter.
Serving: 100 g Calories: 337 kcal Carbohydrates: 10.3 g Protein: 4.9 g Fat: 31.1 g