Pumpkin Ravioli Butter and Sage
You know that from 1 November 2021 until 26 February 2022 by purchasing Sapori del Mio Orto products with the YELLOW BOLLIN you will make a great gesture to the MARATONA ALZHEIMER FOUNDATION, because SIPO will donate part of the proceeds from the sale of a selection of 10 products that make up Cubed Pumpkin and slices Sapori del Mio Orto, mushrooms, aromatic herbs, chillies, healthy sprouts, purple carrots, courgette flowers, bruxelless sprouts, artichoke hearts and Jerusalem artichokes. Every week we will suggest you a recipe to enjoy with Sipo products with the YELLOW BOLLIN, "Goodness helps the mind".
What’s cozier than pumpkin ravioli with butter and sage for the cold evenings to come, topped with a simple but delicious sage butter sauce, finish this Luculian dish with a generous grating of Parmigiano Reggiano. When you want to make a good impression for a dinner with friends or colleagues, prepare these ravioli with Sapori del Mio Orto pumpkin. It is perfect for fall, it is ideal for dinners with guests where you want something more, “Goodness Helps the Mind”
INGREDIANTS
For pasta
FLOUR 0 300 gr
EGGS 3
For the filling
PUMPKIN cubes Sapori del Mio Orto 1 tray
RICOTTA 100 gr
PARMIGIANO REGGIANO 20 gr
NUTMEG 1 pinch
Salt to taste.
BLACK PEPPER q.s.
For the dressing
BUTTER 100 gr
SAGE Sapori del Mio Orto brunch
PREPARATION
First of all for the preparation of these pumpkin ravioli, you will have to dedicate yourself to the pumpkin.
Transfer the pumpkin cubes from the Sapori del Mio Orto tray to a pan preferably lined with a sheet of parchment paper.
Preheat the oven to 200 ° C in ventilated mode, when it is hot, put the pumpkin cubes in the oven and let them cook for about 25 minutes or until they are soft and slightly golden.
While the pumpkin is cooking, dedicate yourself to the egg pasta: combine the flour and the eggs in a bowl.
Start mixing the ingredients with a fork, then, when the dough begins to form, transfer it to the work surface to knead by hand.
Once the dough is ready, wrap it in a sheet of cling film and set it aside to rest for about half an hour.
Switch to the filling, combine the other ingredients in a beautiful glass bowl, apart from the pumpkin, for its realization.
Then add the ricotta, the grated Parmigiano Reggiano, a pinch of nutmeg and a nice pinch of salt.
Mix well.
Now the pumpkin will surely be ready, take it out of the oven and transfer it to a small bowl where you will have to mash it with a fork.
When you have obtained a sort of rustic puree, add it to the rest of the ingredients of the filling previously mixed and mix very well until you obtain a homogeneous filling.
Resume the egg dough and pass the dough into the dough sheeter making it very fine.
Once the sheets are prepared, cut it into squares with 5 cm of side.
Place half a teaspoon of filling in the center of each square of puff pastry, wet the edges of the dough with a little water and close in half to form triangles.
Squeeze the edges well so that they stick together well.
Store the ravioli on a well-floured tray and spaced apart to prevent them from sticking together.
In a very large pan, melt the butter and also add a few sage leaves to flavor it.
Bring a pot full of water to a boil, salt it adequately, once the water has come to a boil, add the ravioli which will have to cook for about 2 minutes.
Drain the cooked ravioli and pass them directly in the pan with the butter where you will have to stir them briefly with a little cooking water.
Serve the ravioli in hot plates, napping them with the butter sauce and a generous sprinkling of grated Parmigiano Reggiano.
