Pumpkin Ravioli made from fresh Tumminia wheat pasta

16/01/2015 - Ingredients:

Pasta:
- 500g Tumminia wheat flour "Az. Agricola Fastuchera"
- 200g Tumminia whole wheat flour "Az. Agricola Fastuchera"
- 7 eggs

Filling:
- 500g oven-baked pumpkin
- 200g Morstarda "Sperlari"
- 150g amaretti
- 100g 36 months aged Parmigiano Reggiano
- 1 egg
- Nutmeg
- Salt from Trapani

Sauce:
- 150g butter "Az. Agricola Frascio"
- Sage

Articolo tratto da: OIP Editorial Department

Ingredients:

Pasta:
- 500g Tumminia wheat flour "Az. Agricola Fastuchera"
- 200g Tumminia whole wheat flour "Az. Agricola Fastuchera"
- 7 eggs

Filling:
- 500g oven-baked pumpkin
- 200g Morstarda "Sperlari"
- 150g amaretti
- 100g 36 months aged Parmigiano Reggiano
- 1 egg
- Nutmeg
- Salt from Trapani

Sauce:
- 150g butter "Az. Agricola Frascio"
- Sage

Preparation of pasta:
Make a soft dough from the flour and the eggs. Wrap in plastic wrap and let it rest for 1 hour in the refrigerator.

Preparation of the filling:
Peel the pumpkin, remove the seeds and cut into pieces. Bake in the oven at 220 ° C until dry and cooked.
Mash the pumpkin. Chop the amaretti finely in a blender and chop the mostarda with a mezzaluna.
Mix everything well and add nutmeg, grated Parmesan and the egg and mix well. Salt to taste. Leave a few hours in the fridge.

Roll out the dough and cut into 8-10 cm wide strips. Put a small spoon filling on each pasta strip in a distance of 3 cm from each other. Place a second strip on it and cut out with a glass or a designated noodle cutter. Close the border with the tines of a fork.

Cook the ravioli in salted water for about 8 minutes and skim with a ladle.

In a saucepan, melt the butter and add abundant fresh sage. Garnish the ravioli with butter.

Recommended wine: Merlot Preole Rosso Nero d'Avola - Az. Agricola Adamo