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Pumpkin ravioli

Creamy pumpkin ravioli with sage and beurre noisette, served with Parmesan cheese and crunchy hazelnuts.

Ingredients

3Eggs
150gpasta flour
150gFarina tenero "00" superiore 5 stagioni
Olive oil
Shrink wrap

1butternut squash
Pepper and salt
100gRicotta
Olive oil

Sage
Parmesan cheese
Water
150gButter

Preparation

  1. Mix the types of flour with the salt and make a well in the center.
  2. Break the eggs into the well and add the olive oil.
  3. Mix from the center, gradually incorporating more flour until a dough forms.
  4. Knead everything well (at least 10 minutes) until a nice elastic dough has formed.
  5. Wrap the dough in cling film and let it rest in the fridge for at least 1 hour.

  1. Remove the skin and seeds from the pumpkin and cut into large pieces.
  2. Roast in the oven with a generous splash of olive oil and salt and pepper until cooked through.
  3. Mash with a fork, but not too finely. There should still be some pieces of pumpkin visible.
  4. Mix everything with the ricotta and place in a piping bag.

  1. Cut the dough into 6 equal slices and roll it out thinly using the pasta machine. Flour the dough well to prevent sticking.
  2. Pass the dough through the pasta machine several times, starting at setting 1 and finishing at setting 6.
  3. The dough is now paper-thin and ready to be used. Repeat this with all the slices.
  4. Take a small bowl of water and gently brush around the filling.
  5. Place the remaining 3 sheets of pasta over the top and press gently. Cut the pasta to the correct size.
  6. Cook the pasta for 2 minutes in salted water.
  7. Make a beurre noisette by heating 150 grams of butter in a pan until the butter turns brown and develops a hazelnut aroma.
  8. Strain the mixture through a fine sieve and the beurre noisette is ready to use.
  9. Serve the ravioli in a deep plate and pour some beurre noisette over it.
  10. Garnish with fried sage leaves and shaved Parmesan cheese.