March 19, 2010

Pumpkin ravioli 10/16/09

presented by Chef Nicola Gilardi

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Story Published: Oct 16, 2009 at 8:47 AM CDT

Story Updated: Oct 16, 2009 at 2:51 PM CDT

Fresh pasta dough

4 eggs

1/2 teaspoon of salt

5 cups of all-purpose flour

2 cups of semolina

1 tablespoon of olive oil

Filling

1 pound of fresh pumpkin meat

1 yellow onion

3 garlic cloves

1/2 teaspoon of sugar

1/2 teaspoon of salt

1 tablespoon of olive oil

Sauce

3 garlic cloves

6 cups of heavy cream sauce

1 tablespoon of Parmesan cheese

1 pinch of salt

1 tablespoon of olive oil

Mix dough ingredients, let rest for 30 minutes, then flatten pasta dough to be ready for filling.

Cut and clean pumpkin, clean and cut onion, cook everything on a pan with olive oil, add garlic; cook until pumpkin until it's mushy. Blend, and let rest in refrigerator until cold.

Make the ravioli pouches by putting filling between two sheets of dough, then cutting the pouches to bite sizes and pinching the edges. Cook until dough is browned.

Cut garlic, and cook in olive oil until golden brown, add cream and salt, and Parmesan cheese.

To finish, boil the ravioli in salted water, drain and mix with sauce.

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