Pumpkin Ravioli
antoniocarlucciofoundation.org
Pumpkin Ravioli Ingredients - 200g (7oz/1¼ cups) Italian ‘00’ flour, sifted - 2 medium eggs - a pinch of salt Filling - 1.3kg (3lb) pumpkin fl esh, after
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at antoniocarlucciofoundation.org.
Cooking tools:
- Pasta machine
- Rolling pin
- Kitchen scale
- Sifter
- Pastry wheel
- Pepper mill
- Grater
- Pastry brush
- Oven
- Baking sheet
- Stove
- Pot
- Saucepan
- Slotted spoon
- Fork
- Spatula
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen towel
- Plastic wrap
- Serving platter
- Plate
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
- freshly ground black pepper
- freshly grated nutmeg
- 60g (2¼oz) unsalted butter
- 4 tablespoons chopped fresh sage leaves
- 60g (2¼oz) Parmesan, freshly grated
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