Pumkin-Ravioli
An Italian-inspired preparation featuring the brilliant combination of pine nuts and pumpkin. Seasonal availability runs August through November.
Ingredients
- 170 g wheat white flour
- 2 pc eggs
- Salt
- 400 g Hokkaido pumpkin (unpeeled)
- 50 g Grana Padano
- 1 tbsp pine nuts
- Nutmeg
- pepper (finely ground)
- Salt
- Browned butter
- Parmesan (grated)
- 100 g Ricotta
Instructions
Peel pumpkin, remove seeds, cut into pieces, roast at 200°C for ~40 minutes.
Knead dough; rest wrapped for at least 30 minutes.
Roll dough thinly (pasta machine level 6) until slightly translucent. rest briefly.
Remove pumpkin; cool slightly; mix with grated Parmesan, nutmeg, ricotta and pepper.
Lightly brown cedar nuts, finely chop, add to filling, mix thoroughly, season with salt.
Cut dough into ~9 cm diameter circles.
Form filling into round balls using two tablespoons; place on dough circles.
Moisten edges with water; place second dough circle on top.
Close ravioli by drawing both dough layers together (not just the top layer).
Boil in salted water ~5 minutes until they float; serve with browned butter and Parmesan.