tagAlt.Pumpkin and Ricotta Filled Ravioli with Amaretti Crumble

Pumpkin and Ricotta-Filled Ravioli with Amaretti Crumble

Pumpkin are still in season, and with the holidays approaching this fresh pasta recipe is perfect for your favourite ingredients!

  • ( Scored 5 on 1 reviews )

Serena:

Filled pasta is an absolute favorite in our house and although it takes some time and love to make, the kids and I enjoy making together on the weeke...

read all reviews...

The seasonal element of pumpkin-filling in your fresh handmade Ravioli would be enough to convince just about anyone that they are genuine fresh pasta admirers.  A firm-fleshed orange pumpkin would be your ideal candidate for the seasonal pumpkin filling, so be sure to select your veggie well.

Pumpkin's finest foil is fresh, soft Ricotta cheese. The smoothness of Ricotta is offset by the rustic nature of puréed pumpkin, and wrapped tenderly in your fresh pasta sheets.

A gentle dish perfectly reflecting the season's shift from warm summer nights into chillier Autumn evenings, we're rather convinced this straight-forward fresh pasta recipe will win over even the most selective of the eaters in your home.  Are you thrilled by the prospect of learning new pasta dishes?  Be sure to check out the Mamablip video tutorial here on creating Corzetti, a beautiful pasta dish originally from Liguria.

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Ingredients

for 4 servings

Ravioli filled with Pumpkin and Ricotta Ingredients

  • All-purpose flour 150 grams
  • Semola flour 100 grams
  • Egg (Medium Yellow) 2
  • Eggs (Yolk Only) 1
  • Salt 1 pinch
  • Water as needed

Pumpkin and Ricotta Filling Ingredients for the Ravioli

  • Pumpkin Purè 700 grams
  • Ricotta cheese (Sheep's Milk) 300 grams
  • Egg 1
  • Salt and Pepper as needed
  • Nutmeg as needed
  • Parmesan cheese (Grated) as needed
  • Amaretti cookies 4 cup

Amaretti Crumble Dressing for the Pumpkin-filled Ravioli

  • Onion 3
  • Extra-virgin olive oil as needed
  • Salt as needed
  • White wine 0.5 cup
  • Balsamic vinegar 0.5 cup
  • Pecorino cheese as needed

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Preparation

for 4 servings

Step

1

Of 5

Prepare the pasta dough

Sift the flour on the wooden board and hollow the center. 
Break the eggs and pour them in the hollow one by one.  
Using a fork, beat the eggs together. Gently bring some of the flour into the egg mix.
Continue drawing flour into the eggs a little at a the time until all the flour is absorbed.  Use your hands to obtain a uniform mixture, knead the pasta, pushing with the palm of your hands, until the dough feels smooth and firm.  Make a round, smooth ball and place it on a plate. 
Cover with a moistened cloth or a plastic wrap, and let the dough settle in a fresh place for 30 minutes to 1 hour.


 

Step

2

Of 5

Prepare the Filling

Using an immersion blender or a food processor, blend the cooked and peeled pumpkin with the egg. 
Place in a medium mixing bowl, and add the ricotta cheese, Parmesan cheese, spiaces.  Adjust to taste with salt. 
At this point you can crumble some of the amaretti cookies and include them into the ravioli filling mixture, if you wish.

Step

3

Of 5

Prepare the Ravioli

Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.   Cut the dough in parts.
Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin, or use the pasta machine. 
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size.
Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.

Cut with a square cutter and place about 1 teaspoon of the filling on the dough, closing the ravioli overlapping the pasta to form a square shape. 
Try and remove as much air as possible by pressing down on the filling with your fingers, and then sealing the borders of the ravioli with a fork. 
Put the ravioli on a tray sprinkled with semolina to avoid the ravioli sticking together.


 

Step

4

Of 5

Prepare the dressing

Heat olive oil in a medium sauté pan.  Add the thinly sliced onions, adjust seasonings with salt. 
Add the white wine, and allow to evaporate - add a splash of water if the onions seem too dry.  Allow to cook through, until onions are soft.  
Blend onions into a creamy consistency with an immersion blender.  If you wish, you can push through a sieve to eliminate unblended onions (to preserve the silky consistency of the cream).  
In a small saucepan, reduce the balsamic vinegar over medium-high heat to produce a balsamic reduction that will used in the presentation of the finished ravioli. 
If you prefer a thicker consistency, add a little bit of cornstarch diluted in water, and combine well.


 

Step

5

Of 5

Finish the Dish

Boil a large pot of salted water, cook the ravioli for approximately 6-8 minutes. 
Ravioli will be done when they float somewhat to the surface.  Drain, and set aside while prepping your individual serving plates. 
Place a spoonful of the sauce onto each individual plate.  Place several ravioli directly on top of the sauce, place the pecorino cheese flakes and the amaretti crumble on top of the ravioli.  
Drizzle with a bit of the balsamic vinegar per plate.   Serve warm. 


 

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Filippo Bartolotta

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Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

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The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

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The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

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Reviews

Serena Wednesday 23rd of December 2020

Another great fresh pasta dish with a different and amazing twist

Filled pasta is an absolute favorite in our house and although it takes some time and love to make, the kids and I enjoy making together on the weekends, and this has become one of our favourites!

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