Tortelli di zucca - homemade pumpkin ravioli
If you are a fan of contrasts, this sweet yet savory ravioli that even includes almond cookies as one of the ingredients is the perfect dish to wow your senses.
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Servings: 6 people
Calories: 526kcal
Ingredients
For pumpkin Filling
- 600 grams pumpkin peeled, sliced and baked
- 150 grams Parmigiano Reggiano freshly grated
- 150 grams crushed Amaretti cookies the small, hard variety
- 1 egg beaten
- 50 g sweet and sour preserved apples or any kind of Italian mostarda* finely chopped
- a pinch of nutmeg freshly grated
- sea salt and freshly ground black pepper to taste
For Fresh Pasta
- 400 grams "00" flour or all purpose flour
- 4 extra large eggs
- a pinch of sea salt to taste
For the butter and sage sauce
- 1 stick unsalted butter
- 4 leaves of fresh sage
- a pinch of nutmeg
- 1 cup pasta water set aside
Instructions
For Fresh Pasta
- On a flat surface make a mound with the flour and then create a hole in the center like a volcano.
- Add the salt and eggs into the center of the mound and then, with a fork, slowly start to mix the flour into the eggs. Mix with a fork until the eggs and flour are mixed well and then begin to knead the dough by hand.
- Press and fold over and over, kneading the dough until it is smooth and uniform. You can add a little more flour if the dough is sticking to your hands, but don't add too much.
- When you have kneaded for about five minutes, shape into a ball and cover with plastic wrap and let it rest for 30 minutes.
- Once rested, cut the dough into 1-inch pieces and flatten the first into a rectangular shape with the palm of your hand and add a little flour to both sides.
- Attach the pasta attachment to your stand mixer, or use a pasta machine or rolling pin, and set it to #1, or the thickest setting, and run the dough through. While still on #1, fold the dough in half and put the dough through again.
- Adding a little bit of flour on each side of the dough, change the setting to #2 and pass the pasta dough through twice. Now change the setting to #3 and pass the pasta dough through twice again. Then pass the pasta through one time each on #4, then #5 and finally on #6. The pasta should be a very thin, long rectangle.
- Add flour to each side of your long pasta sheet and set it aside. Repeat until you have done all the pasta and have all the long pasta dough sheets ready. Let them rest for a few minutes.
- Take one large strip of pasta and lay it out flat. Starting from one side, put a heaping teaspoon of pumpkin mixture (see instructions below to create the filling) every 3 inches or so. Brush water around the edges of the pasta and between the filling and close the pasta on itself by folding in half lengthwise.
- Cut the ravioli with a ravioli cutter or knife to separate them from each other and gently pinch the sides of each to seal them. Place all the ravioli on a parchment lined baking sheet and cover with a tea towel.
- Bring a large pot of water to a boil and add coarse salt. When boiling, add the homemade ravioli to cook for just a few minutes until they float (they should be al dente), and then remove gently with a hand-held pasta strainer or slotted spoon and add directly to the saucepan as described below.
For the tortelli filling
- Remove the pumpkin rind, slice the flesh into strips and bake it in the oven for 30-40 minutes at 200 C, or until very soft.
- Smash the cooked pumpkin with a fork or masher until very smooth. Then add the minced preserved fruit, the finely crushed Amaretti cookies, a pinch of nutmeg and the Parmigiano to the mixture and stir until creamy.
- Now add the beaten egg one small spoonful at a time, mixing well. Only add enough egg until the ravioli filling is soft and creamy and then stop. The mixture should be creamy, but not watery, and fairly stiff.
For the butter and sage sauce
- In a large skillet, melt butter over medium heat and then add the sage leaves and simmer for 4 minutes, stirring often. Browned butter is fine, but don't let it burn.
- Now add a few tablespoons of the pasta water and stir, adding salt and pepper to taste.
- Add ravioli immediately after cooking and gently stir to coat them with the sauce.
- Serve immediately while still hot with grated Parmesan cheese or better yet Parmigiano Reggiano on top.
Notes
How to store and reheat already cooked pumpkin ravioli
You can place leftover pumpkin ravioli that has already been cooked in an airtight container and store in the refrigerator for 1-3 days. Reheat by heating oil or butter in a skillet and warming the pumpkin ravioli over low heat. You can even add a small amount of water so that they don't burn or stick to the bottom when reheating and get warm all the way through.How long with pumpkin ravioli keep in the fridge or freezer?
You can store uncooked pumpkin ravioli directly in the fridge in an airtight container (not touching each other) for up to 4 days and then cook in boiling water and serve with sauce. If you prefer to freeze for later use, you can place uncooked pumpkin ravioli on a flat baking sheet or plastic plates and freeze in the freezer. When they are frozen, move them to a container or freezer bag and store for up to 4 months. When you want to use them, put the frozen ravioli directly into hot water and cook as indicated.Serving: 180g | Calories: 526kcal | Carbohydrates: 80g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 527mg | Potassium: 486mg | Fiber: 3g | Sugar: 22g | Vitamin A: 8911IU | Vitamin C: 9mg | Calcium: 349mg | Iron: 5mg
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