Pumpkin ravioli from Old Food by Jill Dupleix
A variation on the splendid dish from Lombardy (where it is usually served as tortelli or as large tortelloni), which exploits pumpkin’s natural sweetness. The main trick is to bake a lot of the...
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 app.ckbk.com.
Ingredients
- 400 g (14 oz) fresh pasta (Pasta)
- 4 tbsp clarified butter (Pantry) fresh sage leaves
- 2 tbsp breadcrumbs
- ½ tsp nutmeg
- sea salt and freshly ground black pepper
- 1 small egg
- 6 crushed amaretti biscuits
- 500 g (1 lb) pumpkin, in one piece, with skin
- ½ cup grated Parmigiano
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