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Ravioli stuffed with pumpkin and cottage cheese

ingredients

servings

4

Iodized salt

to taste

Grated Parmesan cheese

60 oz

Fresh sage

3 leafs

Butter

120 oz

Nutmeg

to taste

Black pepper

to taste

Parmigiano cheese

30 oz

Ricotta cheese

200 oz

Pumpkin

200 oz

Eggs

4 unit

Durum wheat flour

300 oz

first courses from Italy

Ravioli stuffed with pumpkin and cottage cheese

Ravioli stuffed with pumpkin and cottage cheese

vegetarian with gluten with eggs with lactose high in iron high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ravioli stuffed with pumpkin and cottage cheese

They have a very delicate flavor and they marry well with the classic seasoning of ragu.

Ravioli stuffed with pumpkin and cottage cheese step 1

step 1

To prepare fresh egg pasta, pour the flour into a bowl, eggs and salt, mix the ingredients well, kneading with your hands until you get a homogeneous mixture

Ravioli stuffed with pumpkin and cottage cheese step 2

step 2

Transfer the dough onto a slightly flamed plan until it is compact. Cover with transparent food film and let it rest for about half an hour.

Ravioli stuffed with pumpkin and cottage cheese step 3

step 3

Meanwhile, prepare the filling of ravioli.

Ravioli stuffed with pumpkin and cottage cheese step 4

step 4

Cut the cubic pumpkin, transfer it to a pan and cover it with very little water, soften it to a low flame until it becomes soft.

Ravioli stuffed with pumpkin and cottage cheese step 5

step 5

With a colander, remove excess liquid and chop it with the Minipimer.

Ravioli stuffed with pumpkin and cottage cheese step 6

step 6

Pour this pumpkin purée into a bowl and add ricotta, parmesan cheese, egg, a grated nutmeg, salt and pepper.

Ravioli stuffed with pumpkin and cottage cheese step 7

step 7

Transfer the compound thus obtained into a sac-a few disposable and disposable. Take it aside in the fridge.

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Ravioli stuffed with pumpkin and cottage cheese step 8

step 8

Pour the egg pasta and cut it into three or four pieces, pull the pasta with the pasta machine. I stop at the penultimate thickness, that is at number 5.

Ravioli stuffed with pumpkin and cottage cheese step 9

step 9

Apply the sheet so obtained on the work surface and with a few packed small filling doses, well spaced.

Ravioli stuffed with pumpkin and cottage cheese step 10

step 10

Cover with another sheet, exerting a fingers pressed outward to let the air out.

Ravioli stuffed with pumpkin and cottage cheese step 11

step 11

With a pasta cutter wheel or with the special round tool, you get the ravioli. The advanced dough should be melted and pulled again until the ingredients are exhausted.

Ravioli stuffed with pumpkin and cottage cheese step 12

step 12

Place the ravioli on a tray covered with oven paper (I use to avoid using too much flour).

Ravioli stuffed with pumpkin and cottage cheese step 13

step 13

Bring a salted saucepan when you are about to dip ravioli for cooking, pour a few drops of oil into the water, so you will avoid sticking to each other.

Ravioli stuffed with pumpkin and cottage cheese step 14

step 14

When cooked, take a large non-stick frying pan, melt the butter with sage and salt, pour the well-drained ravioli and season with grated Parmesan cheese.

Ravioli stuffed with pumpkin and cottage cheese step 15

step 15

Let them taste a few moments and finally enjoy your ravioli stuffed with pumpkin and ricotta!

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