4 Serves
66 Mins
On a clean surface, combine the flour, salt, egg, milk, and finely chopped cilantro. Knead the mixture until it forms a smooth, elastic dough. Wrap the dough and refrigerate for 20 to 30 minutes.
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ItalianVitamin K
73 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
184 µg / 400 µgCalcium
123 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
1328 mg / 4,700 mgSodium
779 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
17 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Preheat your oven to 200°C. Place the garlic cloves on a baking sheet and roast for 10 minutes until soft.
In a mixing bowl, combine the mashed pumpkin, cottage cheese, drained chopped sun-dried tomatoes, and the roasted garlic. Season the mixture generously with salt and black pepper.
Divide the dough into four portions. Roll each portion out as thinly as possible on a floured surface, or use a pasta machine to reach a 3mm thickness. Let the sheets rest briefly on a clean kitchen towel.
Using a 3-inch round cutter, stamp out rounds from the pasta sheets. Place a spoonful of the pumpkin filling onto 15 of the rounds, brush the edges with water, and top with the remaining pasta rounds. Press firmly to seal the edges.
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3 to 4 minutes, or until they float to the surface. Drain well and toss with the reserved oil from the sun-dried tomatoes. Garnish with fresh cilantro and additional black pepper.
36
g145
g37
g
Italian
Italian