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 .

 

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