Pumpkin ravioli stuffed with sheep ricotta & walnuts

INGREDIENTS FOR 6 PEOPLE :

PASTA:

• 350GR flour for dough GF (gluten free)
• 250GR pumpkin pulp
• 3 eggs + 3 yolks
• ½ tablespoon of salt

STUFFED:

• 250GR sheep ricotta
• 100GR shelled walnuts
• 70GR grated parmesan
• salt, pepper, nutmeg to taste

CONDIMENT:

• 1 head chicory
• Pinch of sugar
• Melted butter
• Grated Parmesan

COOKING TOOLS :

• Pan Pots Lambs
• Dr. Green Risolì non-stick saucepan

PROCEDURE :

Prepare the ravioli dough:

• Peel the pumpkin, remove the seeds and cut it into large pieces.
• Put it on a tray covered with parchment paper and cook it in the oven at 160° for 1 hour.
• After the cooking time, mash it with a potato masher.
• Wait for it to cool down and then mix it with the flour and eggs to obtain the dough for the ravioli.
• Once ready, let it rest for about 45'

Meanwhile prepare the filling

• putting all the ingredients in a bowl and mixing until it is homogeneous.

• Then roll out the pasta into thin rectangular sheets on which to distribute the ravioli filling.
• Cover the pastry with the filling with one of the same size and then use a stencil to obtain perfect ravioli.

Bring a large pot to a boil.

While waiting for the water to be ready:

• cut the chicory thinly lengthwise and quickly sauté them in a pan with a drizzle of oil and season them with a pinch of sugar at the end of cooking.
• Prepare some melted butter.

Boil the ravioli for 4' and then serve them with chicory, parmesan and melted butter.
Enjoy your meal

INGREDIENTS FOR 6 PEOPLE :

• spoonful of salt

FILLING:

• 250GR sheep ricotta
• 100GR shelled walnuts
• 70GR grated Parmesan
• salt, pepper, nutmeg to taste

CONDIMENT:

• 1 head tip relle
• Pinch of sugar
• Melted butter 
• Grated Parmesan

COOKING TOOLS :

• Baking pan   Pentole Agnelli
• Dr. Green non-stick casserole Risolì

PROCEDURE :

Prepare the dough for the ravioli:

• Peel the pumpkin, remove the seeds and cut it into large pieces.
• Put it on a tray covered with parchment paper and cook it in the oven at 160°. for 1h.
• Once the cooking time has elapsed, mash it with a potato masher.
• Wait for it to cool down and then mix it with the flour and eggs to obtain the ravioli dough.
• Once ready, let it rest for about 45’

In the meantime, prepare the filling

• by placing all the ingredients in a bowl and mixing until blended. will result in homogeneous.

• Cover the sheet with the filling with one of the same size and then use a stencil to obtain perfect ravioli.

Boil a large pot.

While waiting for the water to be ready:

• Prepare some melted butter.

Boil the ravioli for 4’ and then serve them with chicory, parmesan and melted butter.
Bon appétit