Ravioli with pumpkin, ham, cheese and pesto sauce

With wonton dough, today we cook these pumpkin ravioli, ham, cheese and pesto sauce with walnuts delicious. Original and healthy.

I prepare it with the Asian wonton pasta, It is ready in just 1 minute of boiling and you can find it in frozen packets in Asian stores.

In case you didn't know, this dough is very common in Chinese gastronomy where it is also cooked fried, in soups, etc. It is a very thin dough of 10×10 centimeters, made with wheat flour, water and salt.

Let's get down to the task of cooking these pumpkin ravioli, ham, cheese and pesto sauce:

INGREDIENTS:

• Pasta wonton
• 200 gr pumpkin
• 200 gr of ham or bacon
• 150 gr cheese ricotta, ricotta cheese or mozzarella cheese
• 60 gr of nuts 
• 50 gr Parmesan cheese 
• 40 gr fresh basil leaves
• 100 ml extra virgin olive oil + a splash of extra olive oil
• Salt

STEP BY STEP RECIPE:

1. The first thing we need to do is to roast the pumpkin, You can even do it the day before or when it suits you, because it takes a little time and so you have it ready when you want to assemble the dish. I buy the peanut squash (which as the name suggests has that shape). It is a bit of a pain to peel, but its flavor is always sweet and it is fleshy, but they also sell it already peeled and in pieces! Place the pumpkin pieces in a baking dish, season with salt and pepper and pour a dash of Aove. Roast for about 25 minutes at 200ºc. It all depends on the type of pumpkin and the size of the pieces. It will be ready when it is soft when pricked with a fork. If you see that it is burning but still hard, lower the oven temperature.
2. We make a pesto sauce but with california walnuts instead of pine nuts. Besides adding a lot of Omega 3, it is much more economical: in a blender glass put the walnuts, the grated Parmesan cheese, the basil leaves, the oil and a pinch of salt. I do not put the garlic that is usually put to this sauce because I find it very strong raw garlic, but if you like, add half or even a clove of garlic. Blend until you get a thick sauce.
3. In a bowl, mix the ham cut into small pieces, the ricotta cheese or cottage cheese, the pumpkin cut into small squares, and stir.
4. Place the sheets on a clean cloth. With the help of a spoon, we put the filling in the center of the ravioli, not too much, so that when we close it with another sheet on top, we can seal it and the filling does not come out of the edges.
5. With the help of your finger or a brush, moisten the edges with water or egg white, which will help the other sheet to stick better. To do this, press lightly with your fingers so that it is well sealed.
6. Finally, put water to boil, add a little salt and add the ravioli two by two, so that they do not stick together as this pasta is very delicate. In a minute it will be ready. We take them out with a skimmer one by one, drain them and put them directly on the plate. We continue with all the ravioli.
7. To finish the plating, cover with a little pesto sauce and grate a little parmesan cheese.

Everyone rushed to the table and we immediately served these delicious pumpkin ravioli, ham, cheese and pesto sauce.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum