Pumpkin Ravioli with butter and Sage with amaretti
Instructions
pumpkin Ravioli with butter and Sage with crumbled amaretti of
Prepare the filling. In a pan gently fry chopped onion with half the butter. Before the sauce browned add the previously peeled pumpkin, seeds and private then shredded into small cubes.
Add salt and pepper and simmer over low heat until it is completely dry and shredded. Withdrawn from heat and let cool.
Separately, in a saucepan, prepare the sauce by combining 50 g butter and 50 g of flour by joining. Stir quickly and pour the boiling milk. Cook over low heat stirring constantly until the sauce will be compact.
Pour the pumpkin mixture into the Blender, puree setting in and then add it to the sauce with egg and grated cheese.
Roll out the pasta dough and place the filling into small nuts, then cover with another puff pastry and cut out the ravioli.
Cook in salted boiling water and served with bubbling butter flavored with Sage. Garnish with amaretti.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g fresh pasta in pastry
- 400 g pumpkin
- 80 g grated grana padano
- 2 eggs
- 100 g butter
- 12 Sage leaves
- 30 g grated macaroons
- 1/2 onion
- 3 dl milk
- 50 g flour
- salt and pepper to taste