Pumpkin 700g
Nutmeg
Parmigiano
Butter
Sage
Sesame
Pumpkin seeds
Clean the pumpkin,cuts the peel and put it in a pan with celery,carrot
and onion.Add the ice and cook for 1 hour.
Cut the pumpkin in small cubes and sauté in a pan with a little bit of
extra virgin of olive oil and two leaves of sage. When the pumpkin is
soft remove the leaves of sage and whisk with the minipiner but not all.
Prepare the dough with :
300g of weat flour
100g of semola flour
1 egg and three yolks
1/2 glass of water
A pinch of salt
Rest for 40m/1hour
Stuffing:
Pumpkin, nutmeg,parmigiano
If you use the dough machine roll the dough until step number 6…very
thin.
Prepare the ravioli with the shape you like and stuff with the pumpkin.
Filter the broth add some salt and when it boil put the ravioli for
5/7minutes
Melt the butter in a pan with sage,parmigiano,season the ravioli and add
sesame and seeds of pumpkin .