Dish of the day: pumpkin ravioli recipe. Ravioli with pumpkin Pumpkin ravioli recipe

To make the minced meat, peel the pumpkin from the seeds, cut into 4-5 pieces, brush with olive oil and place on a baking sheet lined with parchment.

Bake in an oven preheated to 170°C for 1 hour. Cool, peel and mash into a puree, place in a sieve to drain the liquid. Sprinkle with nutmeg, salt and pepper, add the beaten egg and mix thoroughly.

Knead a stiff dough from flour, eggs, yolks and milk, cover with film and let rest for 1 hour. Then roll out very thin using a pasta machine or rolling pin (the dough should be translucent). It dries quickly, so the rolled sheets should be immediately covered with film or a damp cloth.

Cut the dough into 2 equal rectangles with straight edges; Place a full teaspoon of filling on one of them at a distance of 3.5–4 cm from each other and from the edge.

When the entire sheet is filled, cover it with the second rectangle, use your fingertips to press the dough around the filling, cut the dough with a pasta wheel or knife, separating the ravioli from each other (check that the edges are well sealed), and turn out onto a floured surface to dry.

Cook the ravioli in plenty of salted boiling water until al dente, about 4 minutes. Remove with a slotted spoon and transfer to a warmed bowl. Drizzle with olive oil to prevent sticking.

Ravioli are traditional Italian products made from unleavened dough with filling, in some ways similar to ours and dumplings. The first mentions of the preparation of ravioli are found in Italian literature from the 13th century, even before the return of Marco Polo from China, which suggests that such dishes (dumplings, manti, khinkali, poses, dumplings) were invented by different peoples independently, and were not borrowed from Chinese culinary traditions.

Ravioli is made in the shape of a crescent, ellipse or square with figured edges. Then the ravioli is either boiled or fried in oil (in this version they are served with soups or broths).

The fillings of this dough product can be very different: from minced meat or fish, from chopped mushrooms, vegetables and even fruits. Spices won't hurt either.

Let's talk about how you can prepare ravioli with pumpkin. Pumpkin is one of the healthiest melon fruits, especially useful for children and adult men. The most delicious pumpkins are nutmeg pumpkins; their pulp has a special spicy taste and aroma. To prepare raviola, it is a good idea to have a shaped knife for trimming the edges, although this is not necessary. The main difference between ravioli and dumplings and dumplings is that they are smaller in size than the familiar dumplings and dumplings. We'll definitely find good flour.

Pumpkin ravioli recipe

Ingredients:

• high-quality wheat flour from durum wheat - about 2 cups;
• table salt – 1 pinch;
• olive oil – 1-3 tbsp. spoons;
• water;
• pumpkin pulp;
• dry ground spices (saffron, cardamom, cinnamon, grated nutmeg, cloves, hot red pepper);
• various fresh greens (basil, cilantro, parsley).

Preparation

Sift the flour into a bowl and make a well. Add salt and oil. Add water little by little and knead the dough; it should be relatively stiff. You can add 1 chicken egg to the dough (this approach is more typical for the northern regions of Italy), but this is not at all necessary. Knead the dough thoroughly with oiled hands until it becomes elastic. Roll it out into a thin layer and use a punch mold or an inverted glass to divide the layer into parts.

The filling can be made in the following ways. Or cut the pumpkin into slices and bake them in the oven for about 20 minutes, then puree the pulp and add spices. Either grate the pumpkin (or chop it in another way) and remove excess juice and then add spices. You can add finely chopped herbs and spices to the filling. It will not be superfluous to have sweet pepper in it in small quantities - it must be crushed in some way and the juice must be squeezed out.

If the filling still continues to release juice, it can be adjusted by adding starch or flour. Place a lump of filling on dough base, pinch the edges tightly and cut with a curly knife.

Boil the ravioli for no more than 5 minutes after floating (or fry) and serve with herbs, grated hard cheese and some sauce, for example, creamy or tomato paste-based, these products go well with pumpkin to taste. If you want to serve wine with pumpkin ravioli, choose a light, light wine with a well-defined fruity taste.

Following approximately the same recipe (see above), you can prepare it with pumpkin and cheese; ricotta and other homemade cheeses are suitable for this. Before adding it to the pumpkin filling, the cheese must be chopped (grated) or (if it is ricotta or regular cottage cheese), mashed with a fork and rubbed through a fine sieve.

You can take a more creative approach to preparing ravioli with pumpkin: add pumpkin puree to the dough and make the filling from cottage cheese. These ravioli will have a joyful color that will lift your spirits on cold autumn and winter days.

Today I have Ravioli with pumpkin.
A mind-blowing dish! Honestly!

My relationship with Ravioli is especially warm, because I don’t make it very often and I get very bored.
There is such a charming city in the southeast of Lombardy - Mantua. For local residents, Ravioli alla zucca is a traditional dish; it is especially often prepared in winter - on Christmas Eve. Pumpkin ravioli became thanks to the filling consisting of pumpkin puree and grated Parmesan.
The filling has an interesting taste, thanks to the combination of sweet pumpkin and salty Parmesan. At first, such a mixture may seem unusual, from which it follows that the ravioli needs to be “bitten”, tasted - then you will certainly agree that the union of sweet + salty has its own unique harmony. In the towns located near Mantua (Parma, Brescia, Cremona), these amazing ravioli are prepared in different ways, but the ravioli in Mantua are considered the most delicious. Shall we believe it?

You need (6-8 servings):

800 pasta dough;
- 1 kg. pumpkins;
- 50 g of cookies;
- 80 g apple mustard;
- 40 g + 60 g Parmigiano;
- ¼ tsp. nutmeg;
- 1/5 tsp. cinnamon;
- salt, white pepper to taste;
- 10 g butter;
- sage leaves.

If you have your own proven dough recipe, then you can easily use it. I made it according to the following recipe.

Egg pasta dough

• 500 g. Farina di tipo O (premium soft flour)*;
• 5 eggs;
• 1 tbsp. olive oil;
• 1-2 tbsp. milk;
• a pinch of salt.

How to do:

1. Sift flour onto a work surface. Make a well in the center and break the eggs into it, add a pinch of salt. Using a fork, mix the eggs with flour, adding flour in small portions from the edge to the center.
2. Start kneading the dough with your hands. The process should take about 10 minutes. Add milk and olive oil, and a little more flour if necessary. Continue kneading.
3. When the dough is smooth and homogeneous, roll it into a ball, wrap it in film and leave at room temperature for at least 30 minutes (preferably an hour or two).

*I used durum flour. It is more difficult to knead dough with such flour. When working with it, it’s good if you have a special pasta machine. But you can do it with your hands. I like dough made from durum flour; it doesn’t get soggy and tastes very good.

How to make Ravioli:

1. Peel the pumpkin, remove the seeds, cut into small pieces. Bake at t180C for about 30 minutes. Place the pumpkin in a blender, add nutmeg, cinnamon, cookies, mustard, 40 g cheese, salt and pepper. Grind.
2. Roll out the dough to a thickness of 2-3 mm. Cut it into strips approximately 7-8 cm wide. Spread the filling with a spoon or using a pastry bag (about 1 tsp) along the entire length of the sheet, at a distance of 5 cm, moving from the center to the left side. Cover with the free portion of the dough. Seal the edges well (you can lightly grease them with water or egg white). Use your fingers to press the filling down a little so that it is evenly distributed. Use a dough wheel to cut the dough into squares.
3. Boil the ravioli in boiling salted water for 3-4 minutes. Place on a plate.
4. Melt the butter in a small frying pan, lightly sauté the sage leaves (at the rate of 2-3 leaves per serving). Garnish ravioli with sage “sauce.” Serve with pumpkin sauce and grated Parmesan cheese.

Sauce

The sauce is very simple but delicious. I made it for Gnocchi here. If you don’t have Mascarpone, you can replace it with regular cream with a fat content of 22%. Tasty too.

Advice

I wish you bon appetit, good mood and harmony of taste sensations!