Ghost Ravioli with Hidden Pumpkin, Carrot and Spinach

Little ghosts made from ravioli dough, filled with pumpkin, carrot and spinach that kids will hardly recognize as vegetables. With sage butter and olive eyes, this becomes a spooky Halloween meal.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Wheat flour type 405
• 3 pc Eggs
• Salt
• 2 tbsp Olive oil
• 250 g Hokkaido pumpkin
• 200 g Carrots
• 1 pc Onion
• 100 g Fresh leaf spinach
• 150 g Ricotta
• 70 g Parmesan (vegetarian)
• Pepper
• 1 pinch Nutmeg, grated
• 60 g Butter
• 8 pc Sage leaves
• 20 g Black olives, pitted

Method

1. Knead the flour, eggs and a pinch of salt into a smooth dough, wrap it in cling film and let it rest for 15 minutes.
2. Finely grate the pumpkin and carrots, and finely dice the onion.
3. Heat 1 tbsp olive oil in a pan, sweat the onion until translucent, add the pumpkin and carrots and sweat for 6 to 8 minutes until soft.
4. Add the spinach and let it wilt, then let the mixture cool.
5. Mix the cooled vegetable mixture with ricotta, 40 g Parmesan, salt, pepper and nutmeg into a spreadable filling.
6. Halve the dough and roll out each half thinly. Place small mounds of filling on one sheet of dough, cover with the second sheet, press the edges down well and cut out the ravioli.
7. Cook the ravioli in plenty of salted water for 3 to 4 minutes until they float to the surface.
8. Melt the butter in a large pan, add the sage leaves and fry briefly until crispy.
9. Toss the drained ravioli in the sage butter and sprinkle with the remaining Parmesan.
10. Slice the olives thinly and place them on the ravioli as eyes, then serve immediately.