Ravioli con la zucca

Ravioli con la zucca

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

In some parts of Italy, pumpkin ravioli is made with the addition of sweet mustard fruits and crushed amaretti biscuits. The result is somewhat sweet and a sweet wine is usually needed to accompany it. There are several problems with this approach: I never know what to choose to eat after this dish and indeed, matching the whole meal sensibly is very difficult. I prefer to remove any sweetness from the pumpkin filling and keep these ravioli savoury.

Ingredients

Quantity Ingredient
150g peeled pumpkin, roasted with a little garlic
50g parmigiano reggiano or grana padano, freshly grated
pinch nutmeg
salt and pepper
200g * egg pasta [rid:9930]

Method

  1. Mash the pumpkin with the cheese, nutmeg, salt and pepper.
  2. When you are ready to eat, prepare the ravioli. Use a pasta machine to roll the pasta dough through the last or second-last setting (each machine is slightly different). The pasta sheet shouldn’t be too thin or too thick.
  3. On one half of the pasta sheet drop teaspoons of the filling, evenly spaced, in two neat rows. Brush between the rows with the beaten egg and fold the other half of the dough over the mounds of filling. Carefully press the pasta together, expelling all the air. Use a ravioli cutter to cut into squares. Cook the ravioli in plenty of boiling salted water.
  4. Serve with a simple sauce made from melted butter and torn fresh sage leaves. You can also enrich it with a splash of cream, if you like.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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