patriziamariapia
Über Member
Pumpkin Ravioli In Sage Butter Sauce
Ingredients for fresh pasta
200 gr flour OO
2 eggs
Filling Ingredients
500 gr pumpkin
160 gr amaretti di Saronno
65 gr parmesan
1 egg
Grated nutmed q.b.
Salt q.b.
The day before you take the pumpkin remove the seeds and the inner filaments, cut into slices and cook in the oven at 220 ° for about 20 minutes careful not to let it burn and then let it cool down. Put the almonds biscuits (amaretti di Saronno) in a bowl and crumble them with your hands. Crush the pumpkin's pulp and place it in a bowl. Then join the pumpkin the crushed almonds biscuits, grated parmesan and 1 egg, salt and grated nutmeg. Rest for 24 hours.
The next day, prepare fresh pasta: put the flour and 2 eggs in a bowl (the eggs at room temperature) that you beat with a fork and mix ingredients with hands until they get soft and non sticky. Wrap it in transparent film and let it rest in room temperature (in a cool place) for 30 minutes. Pull the fresh pasta with rolling pin,(very thin) and cut it make squares (about 9 cm x 9 cm) and place on it filling puddles (about 15 g) if the pasta becomes a bit ' dry, wet it lightly with little water then press the edges to adhere. Cook the ravioli for 6/7 minutes in boiling water in which you have put salt.
Ingredients for fresh pasta
200 gr flour OO
2 eggs
Filling Ingredients
500 gr pumpkin
160 gr amaretti di Saronno
65 gr parmesan
1 egg
Grated nutmed q.b.
Salt q.b.
The day before you take the pumpkin remove the seeds and the inner filaments, cut into slices and cook in the oven at 220 ° for about 20 minutes careful not to let it burn and then let it cool down. Put the almonds biscuits (amaretti di Saronno) in a bowl and crumble them with your hands. Crush the pumpkin's pulp and place it in a bowl. Then join the pumpkin the crushed almonds biscuits, grated parmesan and 1 egg, salt and grated nutmeg. Rest for 24 hours.
The next day, prepare fresh pasta: put the flour and 2 eggs in a bowl (the eggs at room temperature) that you beat with a fork and mix ingredients with hands until they get soft and non sticky. Wrap it in transparent film and let it rest in room temperature (in a cool place) for 30 minutes. Pull the fresh pasta with rolling pin,(very thin) and cut it make squares (about 9 cm x 9 cm) and place on it filling puddles (about 15 g) if the pasta becomes a bit ' dry, wet it lightly with little water then press the edges to adhere. Cook the ravioli for 6/7 minutes in boiling water in which you have put salt.
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. Anyway, I didn't remember to put them inside the mixture with pumpkin, of course is a great idea! And the taste is very particular.