Pumpkin ravioli is very popular in Northern Italy. These are exceptionally delicious stuffed pasta products. However, in Lombardy they are often called tortelli (tortelli), denoting the type of product - a square or a rectangle. What I like about this pasta is that it has a lot of toppings. And, as a rule, vegetables. Ready-made pumpkin ravioli are seasoned with butter and sprinkled with cheese.

Pasta stuffed with vegetables is a popular dish. Moreover, the options different regions are different, although there are traditional dishes that are found only in specific areas. Some features are traced when certain pasta dishes are prepared for any days of the week or holidays. So on the eve of Christmas in Lombardy they cook ravioli with pumpkin, this is a tradition that does not exclude cooking on other days.

The most common version of pumpkin ravioli is tortelli mantovani, Mantuan tortelli. This is an ancient dish - the first mentions appeared more than half a millennium ago, traditional for northern Italy. Delicious and nutritious tortelli with filling allow you to get enough of even a small amount of them. Shell out thin dough With large quantity vegetable filling with parmesan and spices.

To prepare the filling, the pumpkin is baked, less often boiled. The mashed pulp with additives is laid out on the dough and sealed in the form of squares, the size of which is 4-6 cm, although they are very small, as well as simply huge. And almost always simple additions to serve - cheese, butter, pepper, sometimes sage.

How to choose pumpkin for filling

You need a ripe pumpkin, without the taste of green tops - these are, in general, probably “fodder” varieties. The flesh should be very firm, orange and dark, with a pleasant sweetish taste - even without heat treatment.

It is noteworthy that pumpkin ravioli are served as a first course, often along with soups. They are not always boiled - steaming or frying in oil is quite acceptable. A distinctive feature of such a paste is a jagged edge, which is formed using a stamp, simultaneously separating it from common test. Ravioli with pumpkin should not be frozen, they are cooked immediately before boiling, therefore they are classified as fresh pasta - pasta fresca.

Ravioli with pumpkin. Step by step recipe

Ingredients (35-40 pcs)

• Pumpkin 1 kg
• Wheat flour(from durum varieties) 2 cups (260 g)
• Wheat flour (soft varieties) of necessity
• Egg 2 pcs
• Parmesan 50 g
• Olive oil 1 tbsp
• Salt, black pepper, nutmeg spices
• Butter, black pepper, parmesan for filing

1. As a rule, pumpkin fruits grow very large. Even "dessert" varieties can be several kilograms. Therefore, to prepare the filling, it is enough to take a suitable piece. For the filling, it is better to bake a piece, so the pulp will not be wet, and the filling will retain its shape. Scoop out any seeds and fibrous residue with a spoon. The skin may not be peeled.

   ripe sweet pumpkin For filling

How to make pumpkin filling

2. Cut the pumpkin into cubes, then place skin side down on a baking sheet or baking dish. Lubricate the inside with a little olive oil. Put the baking sheet in the oven preheated to 200 degrees. Bake for 15-20 minutes until the flesh can be easily pierced with a knife. Take out the pumpkin and let it cool.

   Bake the pumpkin until soft and cool

3. Scrape all the flesh from the peel and place in a bowl. Mash the pumpkin with a fork so that no large pieces remain. Salt the pulp, pepper. Finely grate the parmesan and add to the bowl. Add a little ground nutmeg to taste. Thoroughly mix the filling and put it in the refrigerator.

   Mix pulp with parmesan and spices

How to make ravioli dough

4. Sift 2 cups durum wheat flour into a large bowl. In fact, this is semolina, coarse enough grinding. It is sold in stores and is ideal for home cooking any pasta. The packaging always says semola di grano duro. Add 1 tbsp. "with the top" of ordinary flour or Italian soft farina flour.

   Mix flour, eggs and water - knead the dough

5. In a glass, release the contents of one egg and add the yolk from the second. Top up with water so that the total volume is about 170-180 ml. Pour mixture into flour. Knead the dough. Adding soft flour in small portions, bring the dough to a consistency when it stops sticking to your hands. Roll the dough into a ball, put on a saucer and cover with an upside down plate. Let it stand for 10-15 minutes. Then knead it again with your hands.

   Roll the dough into a ball and let it rest for a while.

How to form ravioli

6. To thin the dough, you can use a rolling pin or a special kitchen pasta machine. Do as you please. Divide the dough into four parts and roll them out in turn into strips 1-1.2 mm thick. To prevent the dough from becoming weathered, it is better to work with only one part, and keep the rest under an inverted bowl.

   Roll out the dough into a thin strip

7. It is better to form ravioli with a stamp - they are inexpensive, there is a choice of shapes and sizes. Cut the strip in half. On one strip, make a markup using a light stamp imprint - a guideline for laying out the filling. Put 1 tsp for each marked place. pumpkin fillings. It is desirable that it does not spread. With a wet finger, run along the edges of the marked place - the dough needs to be slightly moistened.

   Spread the filling on the dough

8. Cover the strip with the filling with the second half of the strip. Further very important point. It is necessary to press the top dough to the bottom, trying to squeeze out all the air from the filling. If this is not done, the steam pressure will break the shell during cooking and the entire filling will be in a pot of water.

   Squeeze out the air and form the product with a stamp

9. Press both layers of dough together with your fingers, they will stick together due to moisture. Then, with one movement of the stamp, cut out the blank with the filling. If it doesn't come off completely, just use your fingers to help. You should get a jagged edge. It will not be superfluous to control the quality. Transfer all prepared ravioli with pumpkin to a plate, after sprinkling it with flour.

   Prepared fresh ravioli

10. Knead the rest of the dough with the next fresh piece, then roll it out and form a new portion of the pasta with the filling. I got 36 pieces 6x6 cm in size. If there is dough left, you can cook a little separately or with cottage cheese. If the filling remains, I advise you to add durum wheat flour to it and cook gnocchi with pumpkin - they can lie down until the next day in the refrigerator.

    

Stuffing is a rather time-consuming business: you need to knead the dough, prepare the filling, form neat ravioli, and it is desirable to serve them with some suitable sauce. But if you are one of those for whom measured cooking is not hard labor, but a kind of peaceful meditation in the kitchen, this pumpkin pasta recipe will reward you in full.

The pumpkin season, if you think about it, is not so long, and if you love this vegetable, you need to have time to get the most out of it. Pumpkin, on the other hand, rhymes wonderfully with dough in general and with pasta in particular. In Italy, pumpkin ravioli is served by simply pouring butter in which sage leaves are fried, but we will make this sauce thicker and richer, and add pumpkin seeds. Believe me, you could try such ravioli with pumpkin only in good restaurant, and even then not in everyone.

high

1 hour

Ingredients

2-4 servings

100 g durum wheat pasta flour

1 chicken egg

300 g pumpkin pulp

2 garlic cloves

a few sprigs of sage

1/4 tsp nutmeg

2 tbsp shelled pumpkin seeds

1/4 tsp smoked paprika

30 y. white wine or broth

100 g butter

Such ravioli with pumpkin can only be tasted in a good restaurant, and not in every one, but we will cook them ourselves, with sage sauce and seeds.
Alexey Onegin

Mix flour, egg and a pinch of salt, knead a stiff dough, adding a little more flour or water if necessary, knead well, shape into a ball, wrap cling film and refrigerate for one hour.

While the dough is resting in the refrigerator, cut the pumpkin into slices, removing the loose middle with seeds with a spoon, put on a baking sheet or in a baking dish, salt, add two unpeeled garlic cloves and bake in the oven for 30-40 minutes until soft. Peel the pumpkin and mash with a fork into a puree along with the peeled roasted garlic. Add thinly sliced ​​sage leaves, nutmeg, salt and black pepper and mix well.

Remove the dough from the refrigerator, divide it into two parts and roll it out thinly with a pasta machine or a rolling pin, dusting the countertop and rolling pin with flour if the dough is sticky. Lay a layer of dough on the table and put half a teaspoon of filling on it at a distance of 4-5 cm from each other. Spread with a wet brush between the filling, cover with a second layer of dough and carefully connect the dough between the balls of the filling, then completely blind the dough around the filling, leaving no air inside. Cut with a knife into square ravioli (or with a glass into round ones, if you prefer this shape).

Melt some butter in a saucepan or small skillet over medium heat and toast the pumpkin seeds until golden brown. Leaving in a ladle, spoon the seeds into a bowl, add the smoked paprika, salt generously and mix so that all the seeds are covered with spices.

If necessary, add a little more oil to the ladle and fry the sage leaves for 1-2 minutes. Pour in white wine or chicken 0

Recipe for 4 servings

For the test

• Flour - 300 g (Durum wheat flour 60% + Wheat flour 40%)
• Egg - 3 pcs

For filling

• Pumpkin round, peeled - 500 g
• Pine nuts
• Parmesan
• Salt, white pepper

Instruction

Combine flour with eggs, and knead a tight dough. Knead it thoroughly until a homogeneous consistency. After the dough is ready, wrap it with cling film and put it in the refrigerator for 1.5 - 2 hours. It's okay if you have extra dough left, you can make pasta or noodles from it.

Clean the pumpkin and cut it into medium cubes. Drizzle with vegetable oil, salt, pepper and bake for about 20 minutes at 180 degrees. The pumpkin should turn out a little ruddy and fall apart when pressed. It is important to pay attention to the fact that the finished pumpkin is not watery. Mash the cooled pumpkin with a fork. Add parmesan or other to taste similar cheese. Add salt and pepper if necessary. The filling should be more salty than you would like, as salt and pepper are not felt so strongly in the finished ravioli.

Roll out the dough to such an extent that it is translucent (about 1 mm thick), cut it into equal pieces of the desired shape (it is best to use special cut-outs). Lubricate a piece of dough with an egg, put the filling in the center and cover with another layer of dough. Glue the edges well, pressing them tightly. When gluing the ravioli, make sure that no air remains inside. After all the ravioli are molded, drop them into boiling salted water with olive oil and cook for about 8 minutes.

P.S. Ghee butter with sage will be a good addition to ravioli.

Pumpkin is one of the most delicious toppings for the ravioli. It has a pleasant, delicate texture, and the dish itself as a whole is incredibly refined.

The pumpkin has a very delicate aroma, so ingredients are also added to the filling that have a not too bright taste, which will only complement, but not kill the pumpkin. So, often this is the famous fatty cottage cheese - ricotta, as well as ground almonds, which absorb excess moisture and make the filling thicker for ease of preparation. Ricotta in this recipe will completely replace fatty cottage cheese. Also, all the richness of spices comes into play - nutmeg, pepper, Italian herbs, cinnamon ... in general, all spices that emphasize the merits of a wonderful autumn vegetable - pumpkin. You can give preference to those spices that you like.

Since pumpkin ravioli do not have such a bright taste as, for example, ravioli with mushrooms, they must be sprinkled with herb butter sauce before serving. Most often it is fragrant sage, rosemary, thyme. A dish with such a sauce acquires completeness and becomes refined.

Ingredients

• 600 grams of pumpkin (weight with peel and seeds)
• 200 grams of flour
• 100 grams of fat cottage cheese
• 30 grams almond flour
• 30 ml white wine
• 25 grams butter
• yolks of 2 eggs
• 3-4 sprigs of thyme (thyme)
• a pinch of nutmeg
• salt, pepper - to taste
• water - how much dough will take

Output of the finished product: 3-4 servings

How to cook ravioli with pumpkin and cottage cheese

Prepare the ravioli dough first as it will need time to rest. So, put flour into a bowl with a pinch of salt. Add yolks to flour.

Mix the yolks and flour, and then gradually add water, kneading a tight dough.

Knead the dough until it is no longer sticky to your hands, then transfer it to a bag and let it rest while you prepare the ravioli filling. During the rest, it will become smooth and elastic.

Peel the pumpkin from the peel and seeds. Cut the pulp into cubes of any size. Place the pumpkin in a small saucepan, cover with just enough water to cover the vegetable, and boil until soft.

Grind the boiled pumpkin, along with the remaining liquid, with a blender to a smooth puree.

Add to pumpkin puree cottage cheese.

Then add almonds to the filling.

At the very end, season the filling with salt, pepper and nutmeg.

Divide the dough in half and roll each piece into a very thin sheet.

Lubricate one layer with water and place the filling on it with a teaspoon, placing lumps in a checkerboard pattern.

Cover with a second layer of dough on top and carefully blind both layers.

Cut out the ravioli using a cookie cutter.

Boil pumpkin ravioli in boiling salted water for 4-5 minutes after they float to the top.

While the ravioli is cooking, you will have time to prepare the sauce. To do this, melt the butter in a saucepan by throwing thyme into it.

Once the butter is melted, pour in the wine and keep the sauce on the heat for 1-2 minutes.

Serve the ravioli very hot, drizzle fragrant sauce and decorate with greenery.

Ravioli with pumpkin is one of those… basic options. Perhaps it is safe to say so. Such a filling is simple to disgrace, delicate in taste due to the addition of cottage cheese, but at the same time very refined due to the presence of herbs. Since the ravioli themselves are an Italian dish, this version of the pumpkin filling is usually prepared with Italian ricotta, and the classic herb for this dish is sage. I’m not very friendly with sage, for all its synergy with pumpkin, but I fully respect thyme, which also has excellent relations with pumpkin. But ricotta for ravioli can be safely replaced with home-made cottage cheese that is more familiar to us (you just need to choose one that does not taste sour).

Of course, if you have a huge pile of whey and desire, you can cook homemade ricotta too. Or if you don't want to, use a quality store.

Another simplifying thing in the recipe relates to the dough itself - it uses a simple unleavened dough on the usual flour tower, while the traditional ravioli-dough (as, in fact, pasta-dough is made from durum flour.

Ingredients:

4 yolks
1 tbsp flour (160 g)
300-400 g peeled pumpkin
100 g cottage cheese
40 g almond flour
50 g white wine
30 g butter
3-4 sprigs of thyme
a pinch of nutmeg
salt pepper

From the yolks and flour with a pinch of salt, knead a cool smooth dough, wrap it in a film and let it lie for 20-30 minutes so that it becomes elastic.

Cut the pumpkin into cubes, send to a saucepan, salt, pepper, add nutmeg and pour water so that it only covers the pieces. Boil the pumpkin until soft, and then pierce it with a blender until pureed. Cool down.

Mix pumpkin puree with cottage cheese, almond flour(it will draw out excess moisture so that the filling is not watery) and season with salt and pepper.

Divide the dough into two parts, roll out into two thin layers of the same size. Lay on one layer in a checkerboard pattern for tsp. fillings, leaving a gap between 2-3 cm. Lubricate the remaining “bare” gaps with water, and preferably with yolk for better adhesion to the top layer of dough. Gently cover the bottom layer with the filling with the second layer. Each future raviolinka was separate. Press down on the smeared “bare” spaces with your fingers, and then, using a cookie cutter, cut the ravioli out so that closed filling was in the center, and around it were glued edges. So that the filling does not even think to escape anywhere!

Sauce. Melt the butter in a frying pan, throw in the thyme, and cook for 1-2 minutes, so that the butter is saturated with aroma. Make sure the weed doesn't start to burn. Pour the wine into the pan and cook for just another minute.

Boil the ravioli in salted water for 3-4 minutes from the moment they float to the top. Serve immediately with prepared sauce.