On 24 December, while waiting for the big party, traditionally we eat lean, we prepare pumpkin ravioli, the ancient recipe of Lombard peasant cuisine for Christmas Eve dinner
Ingredients
- 1 Kg pumpkin
- 400 g flour
- 200 g mustard
- 160 g Grana Padano Dop
- 80 g dried macaroons
- 6 pcs yolks
- 2 pcs eggs
- extra virgin olive oil
- butter
- sage
- salt
- pepper
For the pumpkin tortelli recipe, cut the pumpkin into slices, remove the seeds and arrange them well spread out in two baking trays. Season them with salt and a drizzle of oil, then bake them at 180 ° C for about 30 minutes. Take them out of the oven, let them cool, then cut out the pulp and mash it with a fork; salt, if needed, and pepper. Finely chop the mustard and add it to the pumpkin, together with the crumbled amaretti and grated parmesan. Evaluate the humidity of the dough: if it is too wet, add a few tablespoons of breadcrumbs or, better still, other crumbled amaretti. Let the mixture rest for 2 hours.
FOR THE PASTA: Mix the flour with the eggs, egg yolks and a pinch of salt. Knead the dough until it is homogeneous and smooth. Let it rest wrapped in plastic wrap for 2 hours. Roll it out into thin sheets, arrange over the filling in piles equally spaced as large as walnuts, then fold the sheet and close the ravioli, then cut them with a notched wheel, obtaining about 60 ravioli of 4 × 4 cm. Boil them in salted boiling water and drain them gently. Season with plenty of melted butter with a sprig of sage leaves and grated parmesan.
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