Ravioli alla Zucca (Pumpkin filled Ravioli)

2015-09-17 - Ravioli di Zucca 2 2015-09-17 - Ravioli di Zucca 32015-09-17 - Ravioli alla Zucca 5

See recipe for basic fresh pasta – https://backyardfarmer.co.nz/2015/05/05/pappardelle-al-ragu-di-quaglia-egg-pasta-with-quail-sauce

For the Pumpkin Filling

Use a small 1.5 Kg pumpkin, sliced in half, remove seeds, place the halves face side down and bake at 200 C until soft. Dry the seeds for next year’s planting and feed the peels to the rabbits. Scoop the flesh out of the peel. Mash the soft pumpkin and mix with two beaten eggs, 100 g grated parmigiano cheese, 100 g  dried breadcrumbs, 5 crumbled amaretti biscuits, salt, pepper and a pinch of nutmeg to taste.

Roll out the pasta until it passes through the number 6 setting on the pasta machine and cut circles as large as you prefer. Place some pumpkin filling on the center of a circle, brush the edges with egg and cap with another circle. Press the edges down using a fork to prevent them from leaking while cooking.

Boil enough salted water to cook the ravioli until they raise to the top and float (al dente), which should take only a few minutes. In the mean time heat 100 g butter in a large pan with a handful large of sage leaves. The butter should just begin to burn and should be brown but not black when you dump the well drained cooked ravioli in the pan. Toss and cook for another minute. Serve immediately topped with the burnt butter sauce and crisp sage leaves and generous helpings of  grated parmigiano. Do not forget the wine.


The off cut pieces are being used for maltagliata pasta, for another day, which goes very well with any ragu.