Home » Pumpkin ravioli with whole wheat flour

Pumpkin ravioli with whole wheat flour

by Ada Parisi
20169 views 5 min read
Tortelli di zucca mantovana

Pumpkin ravioli with whole wheat flour: a traditional recipe that pelmet, According to tradition, It was served at Christmas and I suggest there is with this perspective, whether for a Sunday lunch a little’ different. Obviously, the pumpkin ravioli are very specific and are not a dish suitable for every palate. They have a very sharp sweet-salty contrast, with pumpkin, The macaroons and mustard enhanced by flavor of parmigiano and nutmeg aroma.

I wanted to make two modifications in comparison with the traditional recipe. The first in the pasta, where I used a wholemeal wheat Sicilian Molini del Ponte, molita in stone. The second in the dressing. Where, in addition to the usual butter and sage leaves dressing as the original recipe predicts, I added a nice extra grated dark chocolate, at 95%. Which with his bitterness contrasts perfectly with the sweetness of the ravioli.

And they came so well that I really think I shall repeat them for Christmas dinner. If you like pumpkin, have a look at all my RECIPES WITH PUMPKIN and, if like me you like to put your hands in dough, all my RAVIOLI'S RICETTE. Have a good day

Tortelli di zucca mantovana

PUMPKIN TORTELLI MANTOVANA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR PASTA:

400 grams of whole wheat flour, or if you prefer the traditional version of flour 00

4 whole eggs

salt to taste

FOR THE STUFFING:
1 kilogram of Mantua pumpkin, net Waste

120 grams of macaroons

150 grams of mustard Mantua

4 tablespoons bread crumbs

120 grams of grated Parmesan cheese

nutmeg as required

salt and pepper

the zest of a lemon rind

FOR THE DRESSING:

butter, to taste

Sage leaves, to taste

Extra dark chocolate 95%, to taste

Parmigiano Reggiano cheese, to taste

Procedure

Tortelli with pumpkin valance

To prepare the pumpkin tortellini ought to wash the pumpkin, depriving the skin and tear it to bits. Cook the pumpkin in the oven at 180 degrees until it is tender. Once cooked, put it in a colander, blanket and with a weight above, so that it loses any vegetation water. Then, pureeing (with a fork or with the mill), put it in a bowl and add the crushed amaretti, finely chopped mustard, grated Parmesan cheese, nutmeg, the grated lemon peel, salt and pepper. Mix well and add the breadcrumbs: you have to get a compound soft but not watery, so you might have to add some more grated bread to absorb the moisture. Once the filling is ready, place the bowl with the stuffing in the refrigerator for at least three hours, covered with plastic wrap.

Meanwhile, preparing the dough following the recipe here on the basics. After having made it stand 30 minutes, roll into thin sheets (I like the tortello a little consistent but the tastes are tastes) on the work plane well floured with the help of a rolling pin (or with the sheeter, but I prefer to do it by hand). When the shape of tortellini, you can make the size and shape you prefer, round, crescent-shaped or square. I have made them square and I preferred them by superimposing two sheets and not folding in half a single sheet. If you want to make them square as mine, put a little stuffing in the center of each raviolo, slightly moisten the edges of the ravioli with a little water and superimposing the second sheet, pressing with your fingers to seal the edges, then rifilateli with a wheel or one notched stencil.

Melt the butter in a pan with the sage leaves, until the butter is bubbling, and will not take a golden color. Cook the ravioli in salted water and drain them carefully. Arrange the pumpkin ravioli on plates and serve with plenty of melted butter, a sprinkling of Parmesan cheese and a sprinkling of extra dark chocolate.

MATCHING: We choose a white wine and aromatic for this dish. Our choice falls on a wine from Abruzzo: the Pecorino of the company Cataldi Madonna, with intense citrus notes (grapefruit and bitter orange), strong acidity and minerality, from soft and warm taste.

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8 comments

Virginia January 20, 2017 - 14:33

With mean 1kg pumpkin already clean?
Lunch tomorrow!

Reply
Ada Parisi January 20, 2017 - 14:43

Ciao Virginia! It already clean! Let me know! you have chosen a hard-working lunch… I love their flavor so special… a warm greeting, ADA

Reply
Simona 10 December 2013 - 14:34

And if you do not know where to get the mustard Mantua???
Still great recipe, I want to try!

Reply
Sicilians creative in the kitchen 10 December 2013 - 15:13

Hello Simona! Then, the mustard now are in all supermarkets, maybe not the pelmet but that of Cremona, which it is more widespread (It produces industrially Sperlari) and then you should find it. In any case, many make pumpkin tortelli without mustard, so you can safely leave it out! best wishes and thanks, ADA

Reply
Simona December 11, 2013 - 19:38

Found!I’m happy!!!!

Reply
Sicilians creative in the kitchen 12 December 2013 - 12:12

I’m happy too! Let me know if you like Simona!

Reply
Sonia 10 December 2013 - 14:27

remarkable, the addition of mostrada is very chic, Kisses

Reply
Sicilians creative in the kitchen 10 December 2013 - 15:14

Thanks Sonia! Do you think that in less than 10 days in Sicily! What a joy! ADA

Reply

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