Pumpkin and Amaretti Ravioli

Pumpkin and Amaretti Ravioli are a delicious traditional dish, especially in Northern Italian cuisine, that combines the sweetness of pumpkin and the aroma of amaretti. Here’s how to prepare them:

Filling Ingredients:

• 300 g yellow pumpkin
• 100 g crumbled amaretti
• 100 g grated Parmigiano
• Grated nutmeg to taste
• Salt and pepper to taste

Fresh Pasta Ingredients:

• 400 g 00 flour
• 4 eggs
• A pinch of salt

Filling Procedure:

1. Cut the pumpkin into cubes and bake at 180 °C until soft, then let it cool slightly.

2. Blend the pumpkin to obtain a smooth puree.

3. Mix the pumpkin puree with the crumbled amaretti, Parmigiano, a pinch of nutmeg, salt and pepper until you have a homogeneous mixture.

Pasta Procedure:

1. Mound the flour into a well, add the eggs and a pinch of salt in the center.

2. Knead until you have a smooth and elastic dough, then wrap it in plastic wrap and let it rest for 30 minutes.

3. Roll out the dough with a rolling pin or pasta machine until you have a thin sheet.

4. Cut into squares about 5-6 cm on each side and place a teaspoon of filling in the center of each.

5. Fold each pasta square in half to form a triangle and press the edges firmly to seal, taking care to remove any air inside.

Cooking and Finishing:

1. Cook the ravioli in plenty of boiling salted water for about 2-3 minutes or until they float to the surface.

2. Drain gently and serve with a Parmigiano fonduta or simply with melted butter and sage.

3. You can sprinkle with additional grated Parmigiano before serving.

These ravioli offer a unique and surprising flavor, with the sweetness of pumpkin pairing perfectly with the intense taste of the amaretti. Enjoy your meal!