A delicious autumn first course based on pumpkin, perfect for many occasions. The half-moons are filled with a creamy filling and served with a gorgonzola fondue and toasted almond granules.
Clean the pumpkin by removing the seeds and skin, cut it into cubes and bake it at 200°C for 30 minutes.
Prepare the pasta by gradually incorporating the beaten eggs into the flour well, knead until you obtain a smooth and homogeneous dough and let it rest covered with cling film for at least 30 minutes.
Mash the cooked and cooled pumpkin with a fork and mix it with ricotta, Parmigiano Reggiano, salt, pepper and nutmeg.
Roll out the pasta very thinly on a pastry board with a rolling pin, cut out circles with a pastry cutter, place some filling in the center and close, sealing the edges well.
Cook the ravioli in boiling salted water for 3 minutes from the moment they rise to the surface.
Melt the gorgonzola with a few tablespoons of milk in a small saucepan over very low heat.
Plate the half-moons, adding the gorgonzola fondue and the toasted almond granules.
Rolling pin
Pastry cutter
This recipe is ideal for celebrating the autumn season and making the most of pumpkin.
Italia, Emilia Romagna
| Energy (kcal) | 186.43 |
| Carbohydrates (g) | 27.33 |
| of which sugars (g) | 2 |
| Fat (g) | 5.13 |
| of which saturates (g) | 2.6 |
| Protein (g) | 9.1 |
| Fibre (g) | 0.9 |
| Salt (g) | 0.19 |
