Homemade pumpkin and ricotta ravioli

Serves: 6

Edit

Update

Cancel

• 1 kilogram(s) pumpkin or butternut squash
• 250 gram(s) fresh ricotta
• 200 gram(s) freshly grated Parmesan, plus extra to serve
• 2  amaretti biscuits, crumbled
• salt, pepper and nutmeg to season
• fresh sage leaves
• butter
• FOR THE PASTA
• 250 gram(s) 00 flour
• 250 gram(s) fine semolina
• 400 gram(s) egg yolks, 2 whole medium eggs, plus extra beaten egg to seal the ravioli

Method

1. Bake the pumpkin or butternut squash until tender; purée and reduce by half on a low flame and, finally, wring out as much moisture as possible in a cloth. Mix the dry pumpkin purée with the ricotta, Parmesan, amaretti biscuits, salt, pepper and nutmeg. Season the filling quite highly.
2. Make your favourite pasta dough, or this very rich egg pasta with the 00 flour and fine semolina mixed with 400g egg yolks plus 2 whole medium eggs. Chill the dough before rolling it out very thinly, right down to the finest roller setting of the machine. Fold the rolled pasta over small teaspoonful-sized balls of filling, after brushing the areas to be joined with beaten egg. Cut out, trim and press the seams of the ravioli to seal them well, then dredge each piece in semolina. Cook in plenty of boiling salted water until the pasta is just tender - about 4 minutes.
3. Meanwhile, in a frying pan, infuse fresh sage leaves in melted butter. Raise the heat, add a portion or two of the pasta, and turn it in the herbed butter. Serve at once with freshly grated Parmesan to sprinkle on top. Recipe by Shona Crawford Poole

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!