Ingredients
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Ravioli filling
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500 gr pumpkin
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350 gr ricotta cheese
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thyme
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1 spoon olive oil
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for season salt and pepper
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pasta dough
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300 gr plain flour
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3 eggs
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sauce
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200 gr salted butter
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6 spoons Parmigiano Reggiano
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thyme
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6 slices guanciale
Directions
Steps
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1
Done
30 min
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Filling for ravioliPreheat 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. |
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2
Done
40 min
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pasta doughPour 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. |
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3
Done
15 min
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saucePour 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. |
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This is a great food recipe, thank you for taking the time to write the article.