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Sunday firstflight is the day of homemade pasta. firstflight This time I tried to make the ravioli with pumpkin. I actually wanted to make ravioli, but not having a lot of patience, I made them giants to do before ... and have become tortelloni! ;) The dough is simple with water and flour, as for the gnocchi. firstflight The filling is enriched with amaretti and nutmeg, as is traditional in northern Italy. With whole wheat pasta is a bit 'less soft, if you prefer the classic pasta you can use white flour or durum wheat semolina.
Method Mix the flour with hot water, until the dough is smooth and homogeneous. Peel the pumpkin and cut into slices, steamed or in the oven. Place the pumpkin in a bowl, mash with a fork. Add the amaretti crumbs, Parmesan cheese and nutmeg. Season with salt and pepper, stir the mixture and set aside. Roll out the dough with a rolling firstflight pin to form discs with a pasta bowl or with a simple glass. Put a teaspoon of mixture in the center and close the disc forming a crescent. Cook the ravioli in boiling water and season with a little olive oil, parmesan and sage.
* Sunday is the day of homemade pasta. This time I tried to make the "ravioli" with pumpkin. Actually I wanted to make "ravioli", but not having a lot of patience, I made them giants to save time ... and have become tortelloni! ;)
The dough is simple with flour and water, as for the dumplings. The filling with dried "macaroons" and nutmeg, as is traditional in northern Italy. With the wheat flour the dough is a bit less soft, if you prefer the classic pasta YOU CAN USE white flour or durum wheat semolina.
Procedures Mix the flour with hot water, until the dough is smooth and homogeneous. Peel the pumpkin and cut it into slices, steamed or in the oven. Place the pumpkin in a bowl, mash with a fork. Add the crushed dried "macaroons", parmesan cheese and nutmeg. Season with salt and pepper, stir the mixture and Set it aside. Roll out the dough with a rolling firstflight pin to form discs with a pasta bowl or with a simple glass. Place a teaspoon of mixture in the center and close the disc forming a crescent. Cook the ravioli in boiling water and season with a little olive oil, parmesan cheese and sage.
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