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18
English
RECIPES
Ravioli con la Zucca
(Ravioli with Pumpkin)
Filling
1750 g yellow pumpkin
60 g Parmesan cheese
5 Amaretti (dry round
Amaretto biscuits)
200 g mostarda di frutta
(candied fruit)
nutmeg
ginger powder
pepper and salt
Pasta
325 g white flour type 00
4 eggs
salt
Serve with:
100 g butter
5 leaves fresh sage
60 g Parmesan cheese
Oven bake the pumpkin for the filling as you would
a potato in its skin. Remove seeds from pumpkin and
place soft pulp in the mixer bowl, then add grated
Parmesan cheese (grated in advance with rotor
vegetable slicer and shredder) and mix using the
beater. Then add the crumbled Amaretti and finely
chopped mostarda. Carefully flavour with a pinch
of grated nutmeg, ginger powder, pepper and salt,
and set aside.
Prepare the pasta with flour, eggs and salt in the
mixer bowl using dough hook. Make the sheets
with the pasta roller and the ravioli (see page 6)
with the ravioli maker. Let stand for 15 minutes.
Cook the ravioli in plenty of boiling salted water. In
the meantime heat the butter in a small saucepan until
golden brown and then add the sage. Keep warm.
Carefully drain the ravioli and arrange half on a
heated dish. Pour half the butter over ravioli (without
sage) and sprinkle half of grated cheese over dish.
Add the rest of the ravioli, as well as the rest of the
melted butter and grated cheese. Serve hot.
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