(english) Pumpkin ravioli

Stuffed pasta are the pride of Italian cuisine. They are delicious meals that contain different fillings from region to region. Each country and, I think every family, has his own version, original and delicious: meat, pork, sausage, fish, vegetables, cheese. I give you the recipe to prepare pumpkin ravioli, there are different versions, this is my recipe šŸ™‚ Then with a little fantasy you can give at the recipe a touch of originality making it more personal.
It’s not a quick preparation, it requires patience and care. This recipe may sound complicated, but if you organize yourself, it really isn’t. Take your time, relax, cook for your mind and your soul, and to take the chance to involve your family or your partner, your friends, you can spend time together in a relaxed atmosphere and have fun. And then is rewarding to eat something that you made with your own hands.
You need about 2 hours and half.

Ingredients for pasta: (serves 4)
400 g of flour
4 eggs

Pour the flour on a work surface and make a well in the center. Carefully pour the eggs into the well. Stir the flour into the eggs, bringing in a little flour at time. Gradually work more flour into the eggs, keep going until all the flour is combined and the dough is smooth and homogeneous. Roll the dough into a ball wrap the kneaned dough in plastic wrap and put to rest. Roll out the pasta as thin as possible, with the pasta machine or use a rolling pin (as it still does my mom and I assure you that is not easy but she says that the consistency of the pasta is different šŸ™‚
Ingredients forĀ  filling:
300 g of baked pumpkin
250 g ricotta
100 g of parmesan cheese
a handful minced fresh basil (or parsley)

I used homemade tomato sauce, basil and grated parmesan.
but if you prefer you can season with butter (100g), a few leaves of sage and parmesan cheese (100 g)
Or if you really want to spend many relaxing time in the kitchen and you want a rich condiment you can make a nice “ragu”…. but that’s another story šŸ˜‰

Cut the pumpkin into large pieces and cook in a hot oven with the peel (it takes about 40 minutes but also depends on the oven), when the pulp is soft mash or pass through a sieve, mix ricotta and parmesan and chopped basil, salt and mix them until you have a smooth mixture.
Roll out the dough into sheets and brush 1 of them with egg wash. Using a teaspoon, place equal mounds of the pumpkin puree, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it. Cook ravioli, drain and put back into the panadd the sauce and toss together. Sprinkle with parmesan to serve.

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