Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 35 minuti |
Ingredients
| q.b. | water |
| 400 g | 00 flour |
| 5 | egg |
| q.b. | salt |
| 200 g | pumpkin |
| 250 g | ricotta Sterilgarda |
| 1 cucchiaini | grated parmesan cheese |
| q.b. | nutmeg |
| q.b. | butter |
| q.b. | sage |
Preparation
- To prepare the dough, arrange the flour in a mound on a work surface, make a well in the center and add the eggs, salt, and warm water.
- Knead everything together, gradually adding all the flour until you have a firm dough. Wrap the dough in plastic wrap and let it rest for about an hour.
- Meanwhile, begin preparing the ravioli filling: clean and chop the pumpkin, then bake it in the oven for about 25 minutes at 180°C (350°F). Once cooked, peel the pumpkin and mash it until it becomes a creamy consistency.
- In a bowl, add the pumpkin, Sterilgarda ricotta, egg, parmesan, and nutmeg. Mix well.
- Take the dough that was left to rest and, using a rolling pin, make thin layers.
- Take the pumpkin and Ricotta Sterilgarda filling and place it in the middle of the layer, making several small piles.
- Use another layer of pasta and place it on top of the one you just filled.
- Use a pasta cutter and cut out the ravioli.
- Cook the ravioli in plenty of salted water for a few minutes. Once they float, drain and season with a knob of butter and a few sage leaves.
Mix the flour with the eggs and a pinch of salt. Once you have obtained an elastic and firm dough, wrap it in cling film and leave it to rest in the refrigerator ...
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