Ravioli with pumpkin and ricotta filling

• vegetarian
• Suitable for a low-histamine diet
• Suitable for a low-fructose diet

Preparation time

60 minutes

Ingredients for 2 servings

For the dough

• 200 g spelt flour
• 3 egg yolks
• 5 tbsp olive oil for cooking

For the filling

• 1/2 Hokkaido pumpkin
• 1 package of ricotta
• Salt

For the sauce

• 100 g butter
• sage
• Macadamia nuts
• Watercress

Additionally you will need

• Ravioli mold or roller
• rolling pin or rolling machine

preparation

• For the pasta, knead the flour together with the egg yolk, salt and olive oil to form a smooth dough and refrigerate for 30 minutes.
• Meanwhile, wash the pumpkin, remove the seeds and cook for 15 minutes.
• Then season with salt, purée and mix with the ricotta.
• Take the pasta dough out of the refrigerator, roll it out with a rolling pin or pasta machine, fill it and shape it with a ravioli maker.
• Let them dry briefly, then cook for 3-5 minutes until the ravioli float to the top.
• Meanwhile, chop the macadamia nuts and sage and toast them in a pan with butter.
• Arrange everything on a plate and garnish with fresh watercress.

Our HistaFood tip

Optionally, you can also use our organic vegetable sauce as a sauce.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.