Pumpkin ravioli

Ingredients for the filling

100 gr Parmigiano Reggiano cheese 600 gr Pumpkin 10 gr Rosemary 10 gr Sage 10 gr amaretti biscuits (optional) 1 garlic clove Salt, Pepper Extra virgin olive oil

Ingredients for fresh pasta

30 gr of semola 70 gr of flour 00 1 fresh egg Ingredients for butter and sage 100 gr butter 10 sage leaves

Method for pumpkin filling Peal the pumpkin and cut it in cubes of the same dimension

place them on a pan, add sage, garlic, salt and rosemary

bake at 180 celsius till is soft, te cooking time depends on how big the cubes are cut.

remove the aromatic herbs and blend till obtaining a smooth consistency, add some extra virgin olive oil

Add some parmesan cheese to adjust consistency and make thicker.

add the filling in a pastry bag or keep it in a container till you have the pasta ready.

Method for fresh pasta making

First, place both of the flours on a wood board and with the help of your finger tips create space in the center for your eggs. then break the eggs and put them in.

Whisk the eggs together with a fork without disturbing the flour.

Gently incorporate the flour into the egg mixture a little at a time. Combine the flours together with the egg, if possible on a wood surface

Once you have incorporated all of the flour together with the egg using a fork, use a scraper to blend the mixture very well, at this point you should not use your hands, just the fork or the scraper.

After the wet and dry ingredients have been well combined, start kneading very gentle, do it till the mixture gets smooth then bring the mixture together with your hands to form a ball. If the dough is too dry, add some drops of water, if the dough is too wet, add some flour.

cover the dough with a humid towel or film and let it rest for minimum 15 minutes, the longer it rests the better and elastic it gets, you can try to make the pasta dough in the morning let it rest in the fridge and when you are ready to roll the pasta take it out of the fridge and shape it.

Flatten the pasta dough, if is too sticky sprinkle some flour, if not we advise you to avoid too much flour because you might use the pasta to make ravioli and if you have too much flour the layers of pasta won’t stick well. put the pasta machine in the widest setting, put the flatten pasta in and start rolling.

After the dough has completely passed through the pasta machine change the setting to the following number, do this process making the slot smaller by one each time, continue with this process till you get a pasta sheet that you get see through.

Divide the pasta sheet in 2, place the filling in the first half and close it with the second half, press very well, close and cut.

Method Butter and sage sauce Melt the butter on a bain marie, add the sage leaves and leave them in for 20 minutes in order to infuse flavor and aroma, keep it apart in a sauce pan.

Cooking process Cook the pasta into boiling water and salt.

How much salt? the water should taste like sea water.

Cooking time? normally fresh pasta does not required more that 4 minutes, but choosing the cooking time depends on how thick your pasta is, remember that you don’t need oil in the water and always keep some of the cooking water to add into the sauce and obtain a creamier consistency on your dish.

Take the pasta out of the water and add it to a sauce pan where you have the butter and sage sauce, mix well, add some cooking water and parmesan cheese, then enjoy them!

For decoration some amaretti crumbs give a nice texture and flavor.

Buon apetito