Pumpkin ravioli with whole wheat flour

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 Parmigiano Reggiano, nutmeg, the grated lemon peel, salt and pepper. Mix everything and add the breadcrumbs: you have to get a compound soft but not watery, So you could have to add a little more breadcrumbs to absorb humidity. Once the filling is ready, place the bowl with the stuffing in the refrigerator for at least three hours, covered with cling film.

In the meantime, preparing the dough following the recipe Who on the basics. After having made it stand 30 minutes, roll into thin sheets (The tortello likes me a little substantial but tastes are tastes) on the work plan 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 filling at 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.

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