Recipe: Pumpkin ravioli with rice, shrimp and bacon step by step with pictures | Handy.Recipes

Pumpkin ravioli with rice, shrimp and bacon

Cooked pumpkin ravioli with rice, shrimp and bacon

Time to cook: 80 minutes

Total Servings: 10

Nutritional Value

I love Italian ravioli because you can experiment endlessly with the filling. The result of today's experiment was a juicy, tender filling of flavorful rice with bursting quinoa, roasted pumpkin with rosemary notes, shrimp and crispy bacon. Sounds like a great tandem to me!

Author of the recipe

Ingredients for pumpkin ravioli with rice, shrimp and bacon:


  • Pumpkin - 400 g
  • Olive oil (2 for dough, 2 for baking pumpkin) - 4 tablespoon
  • Rosemary (sprig) - 1 pc
  • Salt (to taste)
  • Allspice (to taste)
  • Chicken egg - 2 pcs
  • Cream (10 %) - 2 tablespoon
  • Rice ( Basmati Quinoa Mix by Mistral) - 100 g
  • Water - 200 ml
  • Shrimp - 100 g
  • Bacon - 100 g
  • Pine nuts - 3 tablespoon
  • Butter (to serve ) - 1 tablespoon
  • Wheat flour / Flour - 400 g

How to cook pumpkin ravioli with rice, shrimp and bacon step by step with photos


Peel the pumpkin, cut it into big chunks, season with salt and pepper, drizzle with olive oil, sprinkle with rosemary leaves and bake at 180°C for 15-20 minutes. Remove from oven, let cool to room temperature.

Place half of the pumpkin in a blender and beat until puréed. Add eggs, cream, olive oil, salt to taste, and mix thoroughly with a blender.

Add flour in batches. Knead into a stiff dough. Cover with a napkin and leave to rest for 30 minutes at room temperature.

Pour water over basmati rice Quinoa Mix from Mistral, bring to a boil, then lower the heat and simmer under a lid for 15 minutes. Cool to room temperature.

Chop the bacon very finely and cook it over medium heat until it is golden and crispy.

Peel boiled shrimp.

Then mash the rest of baked pumpkin with a fork, add the rice quinoa mixture, shrimp, bacon, salt, pepper and mix well.

Take a small piece of dough, dust it well with flour and roll out into a 1-2 mm thick layer. Every 4 cm or so put stuffing the size of a walnut.

On top cover with the second layer of dough, press it to the bottom layer (I do this with a long ruler) and cut into squares which you boil in salted water for 4 to 5 minutes until the dough is ready.

The ravioli should not be frozen, as this would cause the thin dough to crack. Serve immediately after cooking to bring out the best flavor.

Nutritional Value:

Whole Dish:
Calories
3545.3 Calories
Protein
110.7 g
Fat
177.6 g
Carbohydrates
394.3 g
Per Serving:
Calories
354.5 Calories
Protein
11.1 g
Fat
17.8 g
Carbohydrates
39.4 g
100g:
Calories
227.3 Calories
Protein
7.1 g
Fat
11.4 g
Carbohydrates
25.3 g

Chicken Egg, Salt, Sweet pepper, Flour, Wheat Flour, Butter, Olive Oil, Rice, Tender, Water, Rosemary, Cream, Bacon, Pine Nuts, Shrimp, Hot Dish, Cereal Dish

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