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

Here's the full list of ingredients:



For the filling:

1 1/2 cup pumpkin goo (pumpkin puree)

3/4 ricotta cheese

3/4 grated parmigiano or romano



For the Sauce:

Extra Virgin Olive Oil

Some of the filling

More grated parmigiano or pecorino romano



For the fresh pasta:

1 egg for 1 cup all purpose flour ratio. Some cold water to help binding if needed.



It's really worth watching the video tutorial if you've never made homemade ravioli before.



Hope you'll try it soon!



Enjoy!

Valentina

RealItalianKitchen

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!

Enjoy!!

Valentina
Real Italian Kitchen