Friday, October 25, 2013

Pumpkin Ravioli - Tuscan Style - Ravioli di Zucca - Real Italian Kitchen

This is a dish from the tradition of Northern Italy that usually calls for fruit mustard and amaretti in the filling (two things that I can't find in the United States), so I modified it to make it more "Tuscan" and a little faster.

Ingredients for about 48 Ravioli (4 portions)

For the Filling:
-1 and 1/2 cup of Pumpking Purea (Try making your own! 1. Buy a pumpkin or a butternut squash. 2. Cut it in half. 3. Bake it for 40 minutes on high. 4. Peal the skin off and put it through the food processor.) 
-3/4 cup Fresh Ricotta Cheese
-3/4 cup Pecorino Romano or Parmigiano Reggiano
-Nutmeg, salt and pepper to taste.

For the fresh egg pasta follow the directions I gave in the video below...

... AND here's the video with step-by-step instructions on how to put together the ravioli! 

This can be a great activity to do with your children, family or friends, you can have a little assembly line and make things move a bit faster. This was the first time I did everything by myself and I have to admit it was quite exhausting! But cooking is JOY and the result is AMAZING!

I hope you'll try this and let me know if you had a good time!


Real Italian Kitchen

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