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Ravioli di zucca con guanciale croccante

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Ingredients

Adjust Servings:
Ravioli filling
500 gr pumpkin
350 gr ricotta cheese
thyme
1 spoon olive oil
for season salt and pepper
pasta dough
300 gr plain flour
3 eggs
sauce
200 gr salted butter
6 spoons Parmigiano Reggiano
thyme
6 slices guanciale

Nutritional information

20g
Protein
15g
Carbs
450
Calories
Fat

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Ravioli di zucca con guanciale croccante

Cuisine:

Sweet, salt and crunchy!

  • 2 hours
  • Serves 6
  • Hard

Ingredients

  • Ravioli filling

  • pasta dough

  • sauce

Directions

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Steps

1
Done
30 min

Filling for ravioli

Preheat the oven to 200. Cut pumpkin into medium chunks. Place on a baking tray , season with salt and pepper , add olive oil and thyme. Roast for 30 minutes. Remove from the oven and allow to cool a little. Place the pumpkin in a food processor and blend until smooth. Pour the smooth pumpkin in a blow and add ricotta cheese, mix until combined.

2
Done
40 min

pasta dough

Pour flour on a wood bench , make a hole in the center and put in the eggs and beat them . Slowly mix all until combined . Rest the dough for 20 minutes. Roll out the dough to a thickness of 2 mm. Cut wide strips 10 cm. Place with spoon a little bit of pumpkin filling every 3 cm. Overlap the dough strip by closing it. Press with your finger around the filling to make pasta stick well . With a square pasta cutter make raviolo.

3
Done
15 min

sauce

Pour ravioli in a boiling water, when they come out from the water are ready. Meanwhile pour butter in a milk pan and simmer until it become brown, add thyme and remove the pan from the fire. Cut guanciale and grilled in a frying pan without oil. Drain ravioli. Place four of them in a plate , sprinkle over the parmigiano reggiano. Pour hot brownie butter , in the end put crunchy guanciale on top.

Annapaola

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Angela

I did a class with Annapaola - making gnocchi. What a beautiful way to spend a day .. an experience not just a class . Absolutely loved it ! Can’t wait to book in for another one

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