Elisabetta Cassino
Making ravioli may take some time, but the result is more than worth it. This version with a pumpkin and ricotta filling is perfect for a cozy dinner, or just when you feel like making something special.
The soft filling of pumpkin and ricotta gives it a delicious taste that fits well with autumn. To make the dish even more delicious, I add some roasted walnuts at the end. They give a nice crunch that goes well with the creamy filling. Get your pasta machine out of the cupboard, roll up your sleeves and put not only something delicious, but also something unique on the table. Buon appetito!
Ingredients for the ravioli
Main course for 4 persons
For the ravioli:
- 200 grams '00' pasta flour
- 2 eggs L-XL
- pinch of salt
For the filling:
- 250 grams ricotta
- 200 gram of pumpkin
- 3 tablespoons parmesan cheese, grated
- pinch of nutmeg
- salt and pepper
For the sauce:
- 60 grams of butter
- 2 sprigs of rosemary
- 1 garlic clove
- salt and pepper
- 1 handful walnuts
How to prepare pumpkin puree
- Preheat oven to 180°C. Remove skin, seeds and strings from 200 grams of pumpkin. Cut pumpkin into 2 cm cubes, place on a baking sheet lined with baking paper. Sprinkle with olive oil and roast the pumpkin cubes for 20 minutes until soft.
- Remove the pumpkin from the oven after 20 minutes and puree with a hand blender until smooth. Scoop the puree into a bowl. Mix the pumpkin puree with the ricotta, grated Parmesan cheese, a good pinch of nutmeg, salt and pepper until smooth.
Preparing pasta dough
- Sprinkle the flour on a work surface or a large bowl and make a well in the center. Crack the eggs into the well and add a pinch of salt.
- Use a fork to gradually mix the eggs into the flour, starting from the inside of the well and working outwards until the dough comes together. Now knead the dough with your hands for 10 minutes until it is smooth and elastic. If it is too sticky, add a little more flour.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Divide the dough into 2 pieces. Wrap the dough that you are not using immediately in plastic wrap so that it does not dry out.
How to prepare ravioli
- Roll out the other dough thinly with a pasta machine (setting 6 or 7) and cut in half so that you have two equal sized pieces. Spoon the pumpkin-ricotta filling into a piping bag, or use a teaspoon to distribute small mounds of filling onto one part of the dough, leaving enough space between them.
- Carefully place the 2nd layer of dough over the filling and press lightly around the mounds to release the air. If the dough feels too dry, moisten the edges very lightly with water to help them adhere better.
- Cut the ravioli into squares with a ravioli cutter or knife and press the edges well to prevent them from opening during cooking. You can press the edges with the tines of a fork for extra firmness.
- Repeat the steps with the remaining dough.
Cooking pasta and preparing sauce
- Bring a large pot of water to the boil and add salt. Cook the ravioli for about 3 to 4 minutes and stir them through the butter sauce.
- Melt a generous knob of butter in a frying pan over medium heat.
- Finely chop one sprig of rosemary and add it to the melted butter.
- Add a whole sprig of rosemary and a whole, lightly crushed garlic clove to the pan. Season with a pinch of salt and pepper.
- Let the butter brown over low heat while the rosemary and garlic release their flavors. Stir occasionally so the butter doesn't burn.
- Remove the garlic and the whole sprig of rosemary once the butter is golden brown.
- Chop the walnuts coarsely and roast them in a dry frying pan.
- Once the ravioli are cooked, use a slotted spoon to remove them from the cooking water and add them to the butter sauce. Mix the ravioli well with the sauce until everything is well coated.
- Divide the ravioli over four plates and sprinkle the walnuts over it. Grate some more cheese over it and give each plate a good twist of pepper.
Tip: Do you have any filling left over? Use it in a omelette!
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