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Pumpkin ravioli with brown butter and Amarettini

Course Main Course
Cuisine Italy
Keyword Pasta, Pumpkin
Servings 6

Ingredients

For the pasta dough:

  • 120 g flour
  • 180 g semolina flour
  • 3 eggs
  • 1 pinch salt
  • semolina flour for rolling out

For the filling:

  • 1.5 kg nutmeg squash
  • 75 g Parmesan grated
  • 2 egg yolks
  • egg whites for brushing
  • salt
  • nutmeg
  • salt and black pepper ground

For the Amarettini pumpkin butter:

  • 300 g squash cubes blanched
  • 150 g Amarettini
  • 300 g brown butter "beurre noisette"

Instructions

  1. With your hands mix the eggs, the flour, the semolina flour and the salt in a bowl until a shaggy dough forms. Knead it until the pasta dough is smooth and elastic, then wrap it up tightly in plastic and let it rest for at least 1-2 hours in the refrigerator.

  2. For the filling, cut the nutmeg squash into slices and cook it in a preheated oven at 160 ° C for about 30- 40 minutes until it is soft. Let the pumpkin cool slightly down and with a tablespoon scrape the pulp out of the shell. With a hand blender puree the pumpkin and drain it in a linen towel for about 1 hour. Put the pumpkin mass in a bowl and it mix with the egg yolk and the grated Parmesan cheese. If needed add salt and pepper.

  3. Season the mixture with salt, pepper and nutmeg.

  4. To finish, roll out the pasta dough thinly using a pasta machine. For the ravioli, lay the sheet of dough out on a large flat surface lightly dusted with flour and cut it into 2 equal halves.

  5. Then, take a plastic mold and gently press down to form depressions in the dough. You need to work relatively quickly, so that your dough doesn't have an opportunity to dry out and become brittle. Should you press too hard and the dough tears, simply ball it back up and roll it through the machine again.
  6. Once you have even depressions in the dough, place approximately one tablespoon of filling in each depression. Gently rap the mold on the table to help remove any air bubbles.
  7. Brush the interstices with whisked egg whites, lay the other half of your sheet of dough over the surface of the mold, pressing with the flat of your hand to push out any extra air. Then take a rolling pin and run it over the surface of the dough until the ridges beneath become visible. At this point, you can flip the mold over and gently peel it away.
  8. Cover your ravioli with a towel to keep them from drying out and repeat with your remaining pieces of dough.
  9. Once finished, bring a large pot of water to a boil, season with coarse sea salt, add the pumpkin ravioli and cook them for about 5 minutes.

  10. For the Amarettini pumpkin butter, melt the butter, add the pumpkin cubes and let it briefly froth.

  11. Add the ravioli and the coarsely crumbled Amarettinis, eventually sprinkle it with wafer-thin slices of Parmesan and serve immediately.

Recipe Notes

Based on a recipe by Cornelia Poletto

Photo https://www.bakeit-easy.com