Ravioli with pumpkin and parmesan cheese

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Before you start making the dough, you need to preheat the oven to 200 C, cut the pumpkin into large pieces with a rind, cover with foil and bake for about 30-40 minutes (until completely soft). Remove from the oven, let cool, remove the rind and put Pumpkin pulp into a food processor, grind until smooth, add grated Parmesan, yolk, dry sage, ground black pepper to taste, mix thoroughly. Sift both flours and salt into a large bowl.

2. STEP 2

   

   Make a well in the flour, add eggs, salt and olive oil. Slowly begin to fold the flour into the eggs and butter until the dough comes together. Then work on a smooth surface - knead, roll, add flour if necessary, roll into a ball. Let the dough rest for 15 minutes, covered with a damp kitchen towel.

3. STEP 3

   

   Cut the dough into four parts. Put three parts back under the towel, roll out one part thinly. I did this using a pasta machine.

4. STEP 4

   

   Using a round mold (you can use a glass), cut out circles and place about a tablespoon of pumpkin filling in the center of the circle and lightly brush the edges of the circle with egg white using a thin brush.

5. STEP 5

   

   Bring the edges of the circle together, giving the ravioli a crescent shape. Also, using a brush, lightly coat the corners with egg white.

6. STEP 6

   

   Carefully pull both corners of the crescent and join them together to overlap.

7. STEP 7

   

   Repeat steps 4, 5 and 6 until the filling runs out, rolling out all the remaining parts of the dough one by one. Place the finished ravioli on a tray lightly dusted with flour.

8. STEP 8

   

   For the sauce: Heat the butter in a small frying pan over medium heat and cook until golden brown. Add chopped fresh sage leaves and remove from heat. Bring salted water to a boil and lower the ravioli into it. Cook until they float. Using a slotted spoon, remove the ravioli and transfer them to the frying pan with the butter and stir. Serve hot with a little butter, optionally sprinkling with grated Parmesan and ground pepper.

Comments on the recipe

Aiwavika

08.08.2023

4.7

When I saw a recipe for Ravioli with pumpkin and Parmesan, I wanted to try it, and the stars aligned so that I had everything I needed at home (except for sage), but I read that it could be replaced with basil (and so I did). I baked the pumpkin in advance, but it’s not entirely clear in the recipe whether the weight indicated is already baked pumpkin or raw, because after baking it shrank (it was baked without the peel). I took the proportions for two servings, it turned out to be 18 pieces, the filling remained the same. It was a little difficult to make ravioli until I got the hang of it. The most important thing is not to take a lot of filling and with juice, otherwise everything will fall out and gluing the edges together will be problematic. Nothing spread during cooking; all the ravioli remained intact. The taste is interesting and pleasant. The recipe is definitely worth a try. Thank you