Ravioli with Pumpkin and Parmesan
by Editorial Staff
The pumpkins are ripe! Expansion for food lovers with them. Prepare these ravioli: sunny, fragrant, tender! The baked pumpkin filling with parmesan makes them not only tasty, but also healthy!
Cook: 1 hour
Servings: 3-4
Ingredients
- Wheat flour / grade – 2 Glasses (250 ml each)
- Semolina – 3 Art. spoons (can be replaced with fine semolina)
- Eggs – 2 Pieces
- Water – 70 Milliliters
- Olive oil – 4 tbsp (2 – in the dough and 2 – in the pumpkin)
- Salt – 1/2 Teaspoon
- Pumpkin – 300 Grams
- Garlic – 4-5 Cloves
- Parmesan – 80 Grams
- Dried Rosemary – 1 Pinch
- Peppercorn Mix – 1 Pinch
- Sea salt – 1 Pinch (large)
Directions
- Peel the pumpkin and chop it coarsely. Arrange the slices in an ovenproof dish, sprinkle with coarse sea salt, pepper mixture and rosemary. Add the crushed garlic in the husk and drizzle over everything with olive oil. Bake in an oven preheated to 180 degrees until soft and light brown.
- While the pumpkin is baking, knead a tough unleavened dough with the ingredients listed. I knead in a bread maker.
- Roll the dough into a ball and let sit under the inverted bowl for half an hour to allow the gluten to swell.
- Mash the baked pumpkin with a fork and puree, peel the baked garlic and crush it too. Grate half of the parmesan on a fine grater and mix with pumpkin.
- Roll out the dough not too thin, cut into rectangular pieces and form medium-sized ravioli.
- Dip the ravioli into salted boiling water and boil. The ravioli will be ready a couple of minutes after surfacing.
- Throw the ravioli in a colander, dry a little and place on warmed plates. Drizzle with olive oil, sprinkle with the remaining parmesan and top with a little pesto. Serve hot immediately.
Bon appetit!
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