Ravioli with Pumpkin Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg yolks
- 1 egg (s)
- 350 g wheat flour type 405, approx., Depends on the size the es
- 1 teaspoon salt
- 1 tablespoon olive oil
- 500 g pumpkin flesh, pitted and diced (if Hokkaido pumpkin, no peelin is required)
- 2 tablespoon olive oil
- 150 g ricotta
- 2 egg (s), lightly beaten
- 120 g breadcrumbs, approx., Depends on the size the es)
- 50 g butter
- 8 fresh sage leaves
- salt and pepper
- 8 tablespoon parmesan, freshly grated (optional)
Print Recipe
Pin Recipe Instructions
- Knead an elastic, non-sticky pasta dough from the first 5 ingredients (flour a little more or less depending on the size of the eggs, I assume eggs of medium size) according to Alberto`s recipe (see CK videos).
- Wrap the dough in foil and let it rest for about 30 minutes at room temperature.
- Preheat the oven to 180 °.
- Drizzle the pumpkin with oil, place in a dish, cover with aluminum foil and bake for about 1 hour.
- Brush through a sieve and place in a bowl. Add the ricotta and eggs. Add breadcrumbs until you have a soft but firm mass. Season with salt and pepper vigorously.
- Roll out pasta dough thinly. Either make ravioli with a ravioli board or cut out shapes with a special cutter (if necessary a cup or similar). Put a little filling on each half, fold the other half over and press it down. Simmer in salted water for about 10 minutes.
- In the meantime, melt the butter with the sage leaves in a pan and let it steep for a few minutes (do not brown). Put the finished ravioli in a preheated bowl or on a serving plate, pour the sage butter over them and sprinkle with parmesan if you wish.
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