Pumpkin Ravioli with Sage

Preparation

1. STEP 1 OF 10

   Clean the pumpkin, cut it into large pieces, and bake it in the oven at 200 degrees for about 20 minutes

2. STEP 2 OF 10

   Pass the pulp through a sieve or blender

3. STEP 3 OF 10

   Make sure it is well dried

4. STEP 4 OF 10

   Add the finely crumbled amaretti, 150 g of Parmesan, the finely chopped mostarda, a pinch of salt and pepper

5. STEP 5 OF 10

   Mix the ingredients well using a fork: you should obtain a fairly dry mixture; if not, add more Parmesan or amaretti

6. STEP 6 OF 10

   Let the mixture rest in the refrigerator overnight

7. STEP 7 OF 10

   Roll out the dough thinly and distribute on half of it, at a distance of 4-5 centimeters from each other, small heaps of filling, then cover with the other half of the dough and cut out the ravioli with the appropriate cutter

8. STEP 8 OF 10

   Boil the ravioli in salted boiling water, then drain them

9. STEP 9 OF 10

   Melt the butter with the sage and when it is well browned, season the ravioli with it and sprinkle with the remaining Parmesan

10. STEP 10 OF 10

    Serve the ravioli on a preheated serving dish and, if desired, garnish with stars made from the pumpkin pulp

Suggestions

• Rolling pin

• Pastry cutter

• Spoon

General Information

Analysis

Macronutrients (100 gr)