24

share on

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms

ingredients

servings

2

Type 00 wheat flour

200 oz

Eggs

2 unit

Salt

1 pinch

Truffle oil

1 teaspoon

Pumpkin

200 oz

Dried mushrooms

15 oz

Ricotta cheese

60 oz

Pepper

1 pinch

Black truffle

10 oz

first courses from Italy

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porc...

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms

Riot of gourmet flavors!

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 1

step 1

In a bowl or on a pastry board make the fountain with the flour and in the middle put salt eggs and a little truffle oil.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 2

step 2

Knead well until the dough is compact and smooth, wrap it in plastic wrap and let it sit at room temperature for about 30 minutes.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 3

step 3

Meanwhile take care of the filling: cook 150g of pumpkin in the oven with salt, pepper and oil until soft (150 ° c static oven about 20 minutes)

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 4

step 4

Transfer to a bowl, mashed with a fork along with ricotta and a little grated truffle.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 5

step 5

Prepare the sauce: in a pan, sauté the diced pumpkin with the dried porcini mushrooms previously soaked for 30 minutes with salt, pepper and truffle oil. If you want, add a knob of butter.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 6

step 6

Take back the dough and roll it out. Make circles with a pastry cutter.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 7

step 7

Lay a little stuffing inside the discs and close well in a crescent shape, pressing well with your fingertips.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 8

step 8

Bring the water to a boil and cook the ravioli for about 8 minutes.

Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms step 9

step 9

Transfer them to the pan with the sauce and a tablespoon of cooking water, sauté for a couple of minutes and serve with a sprinkling of truffle on top!

Loading pic