Ravioli with Pumpkin
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the filling
- 1 egg yolk
- 2 Tbsps Sour cream
- 125 grams Pumpkin
- 100 grams
- 200 grams aged Mountain cheese (freshly grated)
- salt
- peppers
Preparation steps
For the dough: Place dough ingredients in a bowl and mix well. If dough is too dry, add a little cold water. Divide dough in half, wrap each piece in plastic wrap and let rest for 30 minutes.
For the filling: Dice pumpkin flesh into small cubes and cook in boiling salted water until tender. Drain well. Drain mostarda well and finely dice the fruit. Mix pumpkin and diced mostarda fruit with cheese, egg yolk and sour cream. Season with salt and pepper.
Divide dough into two equal portions. Roll each portion out to a thin layer. Cut into 6-8 cm (approximately 2-3 inch) squares. Add 1-2 teaspoons of filling to center of each square. Diagonally fold and pinch around sides. Complete all squares with filling. Boil ravioli in boiling salted water for 3-5 minutes or until they float to the surface.
Finish ravioli in a pan with melted butter. Arrange on plates, sprinkle with cheese and nutmeg and serve.
