Pumpkin Ravioli - Antonio Carluccio Foundation

Name: Pumpkin Ravioli - Antonio Carluccio Foundation
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

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

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