tempo: 100
Kcal: 100
Difficoltà: 2
Ingredienti per 6 persone:
ngredients for the pasta:

350 gr. hard wheat flour,
3 eggs,
2 spoons olive oil,
a pinch of salt

Ingredients for the filling:

800 gr. raw yellow pumpkin,
70 gr. amaretti (almond biscuits),
70 gr. grated parmesan cheese,
100 gr. Cremona fruit mustard,
1 egg yolk,
1/8 grated nutmeg,
a pinch of salt

Ricetta:
Pour the flour on a wood surface, add the eggs, the oil and the salt, then knead everything to a smooth and homogeneous dough. Allow the dough to rise for at least 1/2 hour. Then roll the dough with a rolling pin or ut through a proper pasta machine to obtain thin pasta strips. Make 6 disks of 10 cm. each per person out of these strips. Take care to perform this operation when the filling is ready in order to prevent the pasta from drying. Place 20 gr. of filling in the middle of each disk and close the disk in an half moon shape, taking care to press the edges firmly together. Beaten egg can be used to stick the edges together. Boil the ravioli in plenty of salted water and serve with melted butter flavoured with rosemary leaves. Serve sprinkled with freshly grated parmesan.

Cut the pumpkin, place in a baking pan with a small quantity of stock and put in the oven until it dry. Allow to cool down, peel the pumpkin, pour the pulp into a bowl, add the other ingredients and mix together (the mustard pieces must be cut), to obtain a smooth filling.