Pumpkin ravioli

Pumpkin ravioli

Tortelli di zucca

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.3kg pumpkin
2-3 eggs, beaten, depending on pumpkin
160g parmesan, grated
100g dried breadcrumbs
4 amaretti biscuits, crumbled
salt
pepper
nutmeg, freshly grated
1 recipe Egg pasta dough
plain flour, for dusting
60g butter, melted

Method

  1. It would be best to steam the pumpkin until soft, depending on its thickness. You could also put in a pan with very little water. My mother used to bake it in the oven. The object is to have the pumpkin cooked but not very wet. Remove the skin from the flesh, put the flesh into a cloth and squeeze out as much liquid as you can. Reduce the fleshy pulp to a mash with a fork, and add the eggs, 100g of the Parmesan, breadcrumbs, amaretti biscuits and salt, pepper and nutmeg to taste. Amalgamate all this to obtain quite a consistent and solid paste.
  2. Roll the pasta dough out into long sheets and spread on a work surface sprinked with flour. Put teaspoons of the mixture on one of a pair of pasta sheets at 2–3cm intervals. Lay another pasta sheet on top to cover the filling and press down all around to stick the pasta together. Cut the ravioli into squares with a serrated pasta wheel and set aside.
  3. Plunge the ravioli into lightly salted boiling water and cook for 4–5 minutes. Scoop them out and place in a warm dish. Cover with the butter and the remaining Parmesan, and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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