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
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
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.