Pumpkin Ravioli

Type
First Courses

Difficulty
Medium

Preparation
2 hours

Season
Autumn

An easy recipe, with traditional flavors.

The pumpkin is a queen in autumn recipes and we want to offer it dressed in a thin sheet of dough and scented with simple butter and sage.

INGREDIENTS FOR A 20 cm DIAMETER CAKE THY

For the dough:
100 g. Molino F.lli Chiavazza soft wheat flour 00
130 g. Molino F.lli Chiavazza whole wheat flour
1 tablespoon of olive oil
60 g. water

For the filling:
300 g. pumpkin (already peeled and cleaned)
50 g. amaretti cookies
40 g. grated parmesan cheese
fruit mustard
nutmeg
salt and pepper
breadcrumbs

PREPARATION

Cook the pumpkin in the oven until will be soft. Blend together with the amaretti cookies, parmesan cheese, a piece of candied fruit of the mustard with some juice, salt, pepper and grated nutmeg.  If the compound is too liquid, add little by little some breadcrumbs to obtain a drier consistency.
The ideal is to let rest the compound for at least a night in the refrigerator, so that the flavor of the different ingredients blends and enriches.

Prepare the dough mixing together all the ingredients, paying attention to add water little by little, only the necessary quantity to obtain a soft and elastic dough.

Let rest the dough for at least an hour wrapped in film, then roll it out, place the filling by creating small balls and close the dough taking care to let the air out well. Cut the ravioli.

Cook in boiling salt water and season with butter and sage.