Pumpkin ravioli with sage
Instructions
Clean the pumpkin, cut into large chunks and gilds in oven at 200 degrees for about 20 minutes.
Passed the pulp through a sieve or mixer.
Make sure it is properly dry.
Add the amaretti, 150 g of finely grated Parmesan, chopped fine mustard, a pinch of salt and pepper.
Mix well the ingredients working with a fork: you have to get a pretty dry, otherwise add more Parmesan or macaroons.
Let stand in refrigerator overnight.
Roll out the dough thin and spread over half of this, at a distance of 4-5 cm from each other, so many dollops of filling, then cover with the other half and clipped the wheel using the special ravioli.
Cook the ravioli in boiling salted water, then drain.
Melt the butter with Sage and when it is well seasoned with this golden ravioli and sprinkle with the remaining Parmesan.
Spread the ravioli in a previously warmed serving dish and, if desired, garnish with stars made from the pulp of the pumpkin.
Ingredients and dosing for 4 persons
- 400 g of flour
- 4 eggs
- 1000 g of pumpkin
- 150 g of mostarda di cremona
- 100 g of amaretti biscuits
- 250 g of parmigiano
- 80 g of butter
- Sage
- Salt
- Pepper