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pumpkin and chestnut ravioli: autumn bouquet

ingredients

servings

3

Durum wheat flour

250 grams

Water

to taste

Pumpkin

435 grams

Chestnuts

200 grams

Garlic powder

to taste

Pepper

to taste

Curry powder

to taste

Food yeast flakes

1 spoon

Fresh sage

10 leafs

Extra virgin olive oil

to taste

Natural sea salt

to taste

Chili powder

to taste

first courses from Italy

pumpkin and chestnut ravioli: autumn bouquet

pumpkin and chestnut ravioli: autumn bouquet

vegan with gluten high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

pumpkin and chestnut ravioli: autumn bouquet

The ravioli stuffed with pumpkin and chestnut cream is a dish from the scent throughout the autumn, seasoned with a simple pesto alla salvia can bring to your table all the flavor of healthy and natural food. A dish that is prepared and shared with the people you love.

pumpkin and chestnut ravioli: autumn bouquet step 1

step 1

For the stuffing. In a bowl with a fork crush the cooked pumpkin reducing cream, add the chopped chestnuts also with a fork, leaving little pieces.

pumpkin and chestnut ravioli: autumn bouquet step 2

step 2

Spice it to taste with garlic powder, salt integral, pepper and curry, stir and leave aside.

pumpkin and chestnut ravioli: autumn bouquet step 3

step 3

For pasta. On the pastry pour the flour, make a hole in the middle, add a little salt until complete, a drizzle of extra virgin and pays little to warm water time to collect all the flour.

pumpkin and chestnut ravioli: autumn bouquet step 4

step 4

Working the dough of pasta thus obtained until the dough will not be nice smooth and compact. Leave the dough to rest for thirty minutes covered with a cloth.

pumpkin and chestnut ravioli: autumn bouquet step 5

step 5

Resume the dough and spread it with a rolling pin rather finely leaving little thickness, however, because it will be a filled pasta.

pumpkin and chestnut ravioli: autumn bouquet step 6

step 6

Adagia the puff on raviolatore and farcisci each ravioli with a nut of pumpkin and chestnuts cream. You cover the filling with the remaining dough, seals for the edges and cut out the various ravioli.

pumpkin and chestnut ravioli: autumn bouquet step 7

step 7

For the sage pesto. Wash the leaves, dry them and mince them finely with a crescent.

pumpkin and chestnut ravioli: autumn bouquet step 8

step 8

Pour the mixture in a wok with a bit of olive oil, a pinch of salt, freshly ground pepper and a pinch of chilli polvere.In leads to a large pot boil salted water and tuffaci ravioli one by one.

pumpkin and chestnut ravioli: autumn bouquet step 9

step 9

Door cooking ravioli leaving them al dente, drain with a skimmer and versali in the wok by adding two or three tablespoons of their cooking water.

pumpkin and chestnut ravioli: autumn bouquet step 10

step 10

Turn on the stove under the wok and sauté the fast few minutes to flavor ravioli with sage pesto. Serve hot hot and gustali with the people you love.

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