Inspiration
How to make fresh pumpkin ravioli
TO MAKE THE PASTA AND THE FILLING
PASTA
- Mix 200g of plain flour with two eggs and one tsp of olive oil until it forms a dough.
- Rest the dough by placing in a bowl covered with cling film and place in the fridge for two hours.
- Once ready, roll out the dough to create a 2mm sheet of pasta.
FILLING
- Bake the pumpkin in the oven for one hour at 180°C or 350°F.
- Add 100g of crumbled amaretti biscuits (approx. three), a tsp of mustard and one beaten egg into a bowl.
- Remove the pumpkin from the skin and add the biscuit mix, 70g of Parmigiano Reggiano and a pinch of salt and black pepper.
01
Step 1
Using a piping bag, pipe the filling into small circles onto the rolled out pasta, leaving a space between each.
02
Step 2
Fold over the pasta and press down between each to create the tortelli shapes.
03
Step 3
Carefully cut into separate ravioli pieces, this is the fun bit!
04
Step 4
Boil the ravioli for three minutes adding a pinch of salt to the water. Serve with melted better and a generous sprinkle of parmesan cheese.
05
Enjoy!
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