Photograph of the finished Ravioli di zucca

Italy · Bánh gối bí đỏ ricotta xốt bơ

Ravioli di zucca

2 hr Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.2 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pumpkin Pumpkin 2.2 lb
  • Photograph of Ricotta cheese Ricotta cheese 1.1 lb
  • Photograph of Parmigiano cheese Parmigiano cheese 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Sage leaves Sage leaves 32 leaves
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Bake the pumpkin at 190 degrees for 40 minutes, then mash it and let it drain on a sieve for 20 minutes.
  2. 2 Mix the pumpkin with the drained ricotta, Parmigiano, and nutmeg.
  3. 3 This Emilia version doesn't contain amaretti or mostarda, so the filling is subtly sweet and smooth, not as complex as the Mantova version.
  4. 4 Knead the dough with the eggs for 10 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
  5. 5 Place the filling on one sheet of dough, then cover with a second sheet, squeeze out all the air around the filling, and cut it out using a round mold.
  6. 6 Boil for 4 minutes, then mix with butter and sage until browned.
Start cooking