A delicious autumnal first course based on pumpkin, perfect for many occasions. The half-moons are filled with a creamy filling and served with a gorgonzola fondue and toasted almond crumble.
Clean the pumpkin by removing seeds and skin, cut it into cubes and bake in the oven at 200°C for 30 minutes.
Prepare the pasta by gradually mixing the beaten eggs into the flour well, knead until you get a smooth and homogeneous dough and let it rest covered with plastic wrap for at least 30 minutes.
Mash the cooked and cooled pumpkin with a fork and mix it with ricotta, Parmigiano, salt, pepper, and nutmeg.
Roll out the pasta very thinly on a work surface with the help of a rolling pin, cut out circles with a pastry cutter, place a little filling in the center and close, sealing the edges well.
Cook the ravioli in boiling salted water for 3 minutes from when they float to the surface.
Melt the gorgonzola with a few tablespoons of milk in a saucepan over very low heat.
Plate the half-moons adding the gorgonzola fondue and the toasted almond crumble.
Rolling pin
Pastry cutter
This recipe is ideal for celebrating the autumn season and making the most of pumpkin.
Italia, Emilia Romagna
| Energy (kcal) | 173.81 |
| Carbohydrates (g) | 22.51 |
| of which Sugars (g) | 1.58 |
| Fat (g) | 5.46 |
| of which Saturates (g) | 2.67 |
| Protein (g) | 9.71 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.07 |
