pumpkin ravioli
all right John Rana !!!!!!!!
They give him 10 to 0!!
INGREDIENTS
FOR THE DOUGH:
4 eggs
400 gr flour of durum wheat
a tablespoon of extra virgin olive oil
salt
FOR THE FILLING:
1 kg pumpkin
100 grams of grated parmesan or grana
1 egg to bind
salt
black pepper or chopped dried chilli
nutmeg
NOTE: If you do not like the sweet taste of pumpkin you can counter it by increasing the amount of cheese and pepper (or chili) or you can add to the filling 100 g amaretti crumbs.
PREPARATION FOR THE FILLING
Wash, dry and cut into thick slices pumpkin strand and place it with the peel to bake at 180 degrees for about an hour.
Peel When cooked, cut into small pieces and mash with a fork or pass it to the mill. collect them in a bowl, add the cheese, egg yolk, salt, pepper and some grated nutmeg. Stir with a wooden spoon, then let the mixture sit for a couple of hours. (If the mixture is fairly dry, add more cheese or a little 'bread crumbs).
Peel When cooked, cut into small pieces and mash with a fork or pass it to the mill. collect them in a bowl, add the cheese, egg yolk, salt, pepper and some grated nutmeg. Stir with a wooden spoon, then let the mixture sit for a couple of hours. (If the mixture is fairly dry, add more cheese or a little 'bread crumbs).
PREPARATION FOR THE DOUGH:
Place the flour, pour in the center of the eggs and salt and mix (if the dough is too stiff add a few tablespoons of hot water). Let the dough rest half 'now and then flatten with a rolling pin or by car (stop at number 6) to form thin sheets and rectangular.
Flour the pastry and arrange on a sheet, with a teaspoon, place a small amount of filling and cover with another sheet. T garlic ravioli with the appropriate wheel and press the edges with your fingertips so that they settle their running after being slightly dampened with a wet brush. Cook for 7-8 minutes in plenty of lightly salted water, mixing gently.
Strain with a slotted spoon and place them in layers in a bowl seasoning each layer with a simple tomato sauce or chopped meat or with melted butter before (scented with sage) and plenty of parmesan.
If you do not consume them at once let them dry a couple of hours and then put them in the freezer on a tray. Gather them when they are frozen in a bag and, if necessary, plunge directly into boiling water.
Place the flour, pour in the center of the eggs and salt and mix (if the dough is too stiff add a few tablespoons of hot water). Let the dough rest half 'now and then flatten with a rolling pin or by car (stop at number 6) to form thin sheets and rectangular.
Flour the pastry and arrange on a sheet, with a teaspoon, place a small amount of filling and cover with another sheet. T garlic ravioli with the appropriate wheel and press the edges with your fingertips so that they settle their running after being slightly dampened with a wet brush. Cook for 7-8 minutes in plenty of lightly salted water, mixing gently.
Strain with a slotted spoon and place them in layers in a bowl seasoning each layer with a simple tomato sauce or chopped meat or with melted butter before (scented with sage) and plenty of parmesan.
If you do not consume them at once let them dry a couple of hours and then put them in the freezer on a tray. Gather them when they are frozen in a bag and, if necessary, plunge directly into boiling water.
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