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Ravioli Di Zucca
Ravioli Di Zucca
(Pumpkin Ravioli in a butter and sage sauce)
Ravioli can be made with or without a ravioliera (a ravioli tray).
Filling
200g unpeeled pumpkin, (the least watery variety available, e.g butternut)
100 g Parmigiano, freshly grated
75 g amaretti (Italian macaroons),
Alternatively use ½ cup roasted ground almonds
crushed salt
½ teaspoon grated nutmeg
black pepper, freshly ground
Roast or steam the pumpkin, do not boil it. When the pumpkin has cooled remove the skin and blend it well with all the other ingredients. The consistency of the mixture will depend on the variety and quality of the pumpkin used. Should the mixture seem too wet for instance, if the pumpkin is too watery) add more Parmigiano cheese, or if it is too thick add a little beaten egg.
Pasta
350 flour 3 eggs
Make well in the flour, crack eggs in the middle and slowly work flour into the egg using your hands or a fork until your pasta dough comes together, allow to rest in the fridge for half an hour.
Cut a large rectangular sheet of pasta and lay it out flat on a lightly floured board. Place 1 teaspoon of the filling at 5-centimetre intervals on the sheet. Cover this sheet with a second sheet of pasta and press it all down firmly. Making sure there is adequate space to press the edges together to seal the ravioli air tight, cut around each bump with a sharp knife or a fluted pastry wheel.
The ravioli are now ready to be cooked in boiling, salted water. The ravioli will float to the surface as soon as you put them in the boiling water so this is not a test for their being cooked. They will need to cook for eight to ten minutes, but it is best to test them before serving.
Sauce
100g butter
500ml chicken or vegetable stock
1 handful sage leaves
While your pasta is cooking heat pan, add butter, stock and sage leaves then add ravioli, toss to coat with sauce and serve.
RELATED CONTENT:
3AW Food - Eating Melbourne
3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.
