Pumpkin and Amaretti Ravioli

Pumpkin and Amaretti Ravioli are a delicious typical dish, especially in the cuisine of northern Italy, combining the sweetness of pumpkin and the aroma of amaretti. Here is how to prepare them:

Ingredients for the Filling:

• 300 g of yellow pumpkin
• 100 g of crumbled amaretti
• 100 g of grated Parmesan cheese
• Grated nutmeg to taste
• Salt and pepper as needed

Ingredients for Fresh Pasta:

• 400 g of 00 flour
• 4 eggs
• A pinch of salt

Procedure for the Filling:

1. Cut the pumpkin into cubes and bake in the oven at 180 °C until it becomes soft, then let it cool down.

2. Puree the pumpkin to obtain a smooth puree.

3. Mix the pumpkin puree with the crumbled amaretti, Parmesan, a pinch of nutmeg, salt, and pepper until you get a homogeneous mixture.

Procedure for the Pasta:

1. Mound the flour into a well, add the eggs and a pinch of salt in the center.

2. Knead until you get a smooth and elastic dough, then wrap it in cling film and let it rest for 30 minutes.

3. Roll out the dough with a rolling pin or pasta machine to get a thin sheet.

4. Cut squares of about 5-6 cm per side and place a teaspoon of filling in the center of each.

5. Fold each square of pasta in half to form a triangle and press the edges well to seal, taking care to remove any trapped air.

Cooking and Finishing:

1. Cook the ravioli in plenty of boiling salted water for about 2-3 minutes or until they float to the surface.

2. Drain them gently and serve with a Parmesan fondue or simply with melted butter and sage.

3. You can sprinkle with additional grated Parmesan before bringing them to the table.

These ravioli offer a unique and surprising taste, with the sweetness of the pumpkin perfectly matching the intense flavor of the amaretti. Enjoy your meal!