Pumpa ravioli med grädde av stracchino
Ingredients: (2 servings)
For the pasta:
- 200 g Flour
- 2 eggs
- A pinch of salt
For the filling:
- 200 g Pumpkin (We used a variety very similar to Mantovana)
- 20 g of parmesan
- About 8-10 almonds (2 of them were bitter almonds, they gave a lovely flavour)
For the cream:
- 100 g Pumpkin
- 20 g chopped Onion
- ½ glass of raisin wine
- 50 g Stracchino
Utensils:
- Large pot, cutting board, knife, wooden spoon, hand blender, rolling pin.
Ann is always late, but this time she was very, very late (about 2 hours and something) so she is make it up to me giving me a lot of vegetables and two lovely little pumpkins (and a delicious Panettone ❤️ )so we decided to make some Ravioli for Sunday lunch!
We made a dough of flour and eggs and a pinch of salt and kneed that until smooth.
In the meantime, we diced our pumpkin and baked 200 g for 20 mins and browned the other 100 g with onion in a pot with some olive oil, deglazed it with ½ glass of raisin wine and let it cook ‘till tender.
When the pumpkin is baked we mashed it and mixed with Parmigiano Reggiano and Chopped almonds, we added salt and pepper to taste and let cool it too.
We rolled out the dough and made some unregular square then we filled them with mashed pumpkin and closed them with another -not symmetrical- square (tip: try to use a little bit of water to stick the pasta).
We brought to boil a pot with salted water and, in another small pot melted the stracchino on low heat. We let the ravioli cook in boiling water for 3-4 mins then combined with pumpkin cream and mixed them at last, we put some stracchino on the plates then we served them!
(They were beautiful with an Asti Secco DOCG 🥂)