Pumpkin Ravioli - Antonio Carluccio Foundation
antoniocarlucciofoundation.org
Experience Antonio Carluccio's Pumpkin Ravioli recipe, featuring sweet amaretti biscuits and pungent mostarda di Cremona. Serves 6-8.
Ingredients
- 200g (7oz/1¼ cups) Italian ‘00’ flour, sifted
- 2 medium eggs
- a pinch of salt
- 1.3kg (3lb) pumpkin fl esh, after skinning and deseeding
- extra virgin olive oil
- 1 tablespoon of mustard fruits (mostarda di Cremona), very finely chopped
- 2–3 medium eggs, beaten
- 100g (3½oz) Parmesan, freshly grated
- 100g (3½oz/1 cup) dried white breadcrumbs
- 4 amaretti biscuits, crumbled
- salt and freshly ground black pepper
- freshly grated nutmeg
- 60g (2¼oz) unsalted butter
- 4 tablespoons chopped fresh sage leaves
- 60g (2¼oz) Parmesan, freshly grated
More Like This
Pumpkin and amaretti ravioli
ohmydish.com
Pumpkin And Ricotta Ravioli | Authentic Italian Recipe | PizzaCappuccino
pizzacappuccino.com
Roasted Pumpkin & Ricotta Ravioli | Chef's Complements
chefscomplements.co.nz
Pumpkin Ravioli - Molino Chiavazza
molinochiavazza.it
Best Pumpkin Ravioli Recipe - How to Make Pumpkin Ravioli
delish.com
Recipe Pumpkin and Almond Ravioli - The Recipes Club
therecipesclub.com
PUMPKIN RAVIOLI - Sassoregale
usa.sassoregale.com
Pumpkin Ravioli Recipe: Handmade Pasta for Autumn
tasteofhome.com