Pumpkin is extremely rich in vitamins and minerals. The unobtrusive sweetish taste of pumpkin is in perfect harmony with both sweet and savory meat dishes. Therefore, the scope of the culinary use of pumpkin is limited only by your imagination!
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Pumpkin / Dough
Dish: Hot dishes / Ravioli
Cuisine geography: Italian / European
- Wheat flour / grade - 2 Glasses (250 ml each)
- Semolina - 3 Art. spoons (can be replaced with fine semolina)
- Eggs - 2 Pieces
- Water - 70 Milliliters
- Olive oil - 4 tbsp. spoons (2 - in the dough and 2 - in the pumpkin)
- Salt - 1/2 Teaspoon
- Pumpkin - 300 Grams
- Garlic - 4-5 Cloves
- Parmesan - 80 Grams
- Dried Rosemary - 1 Pinch
- Peppercorn Mix - 1 Pinch
- Sea salt - 1 Pinch (large)
How to make Pumpkin Parmesan Ravioli
Peel the pumpkin and chop it coarsely. Arrange the slices in an ovenproof dish, sprinkle with coarse sea salt, a mixture of peppers and rosemary. Add garlic, crushed in the husk and drizzle over everything with olive oil. Bake in an oven preheated to 180 degrees until soft and light brown.
While the pumpkin is baking, knead the tough unleavened dough with the ingredients listed. I knead in a bread maker.
Roll the dough into a ball and let sit under the inverted bowl for half an hour to allow the gluten to swell.
Mash the baked pumpkin with a fork and puree, peel the baked garlic and crush it too. Grate half the parmesan on a fine grater and mix with the pumpkin.
Roll out the dough not too thin, cut into rectangular pieces and form medium-sized ravioli.
Dip the ravioli into salted boiling water and boil. The ravioli will be ready a couple of minutes after surfacing.
Throw the ravioli in a colander, dry a little and place on warmed plates. Drizzle with olive oil, sprinkle with the remaining Parmesan and top with a little pesto. Serve hot immediately.