Name: Pumpkin and Almond Ravioli
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 400 g of All Purpose Flour; 4 Eggs; to taste of Table Salt; 1,5 Kg of Pumpkin; 100 g of Amaretti Biscuits; 100 g of Parmesan Cheese; 100 g of Almonds; to taste of Bread Crumbs; to taste of Nutmeg; to taste of Table Salt

The Pumpkin and Almond Ravioli are tasty Italian main course that combines the pumpkin filling with a little bit of almond granola.

Embark on a culinary adventure with Pumpkin and Almond Ravioli, a masterpiece of Italian cuisine that marries the sweet, earthy tones of pumpkin with the delightful crunch of almond granola. This exquisite main course encapsulates the essence of authentic Italian cooking, transforming traditional ravioli into a contemporary delight that promises a symphony of flavors with every bite.

In this dish, the humble pumpkin, a staple in Italian kitchens, especially during the autumn harvest season, is elevated through a fusion with almond granola, introducing an unexpected but harmonious texture contrast making one of the best pumpkin recipes to try. This combination results in a filling that is not only rich in flavor but also presents a mosaic of sensations – the creaminess of the pumpkin filling juxtaposed with the nutty, crunchy bursts from the almonds.

Beyond the filling, the art of ravioli-making itself is a testament to the culinary traditions passed down through generations in Italy. The delicate pasta dough, rolled and shaped by hand, speaks to the craftsmanship that Italian cuisine celebrates. Each ravioli pillow encases a world of flavor, awaiting the plunge into boiling water that releases the aromas and tastes locked within.

Moreover, this Ravioli with Pumpkin recipe is a testament to the versatility of Italian cooking, reflecting a willingness to innovate and experiment with textures and flavors. It’s an excellent choice for festive occasions, standing out as a gourmet dish that captures the palate and the imagination of diners.

Ideal for those looking to explore the depths of Italian gastronomy, this dish goes beyond the typical tomato sauce accompaniment. Instead, it invites a variety of pairings, from a sage-infused butter sauce to creamy mascarpone, further enhancing its flavor profile.

So, ready your rolling pins and awaken your taste buds; a memorable culinary experience awaits with this luxurious Pumpkin and Almond Ravioli recipe. Whether you’re a seasoned chef or trying your hand at more sophisticated recipes, this ravioli promises a rewarding experience in both making and eating, bringing the richness of Italian dining right to your table.

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Method

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To preparePumpkin and Almond Ravioli start by washing the pumpkin well, divide it in half and empty the inside well, removing all the seeds and filaments.

Place the two halves of the pumpkin on a baking sheet with baking paper, keeping the side with the skin facing upward, and bake in the oven at 400°F (200°C) for about 20-30 minutes or until tender.

When the pumpkin is cooked remove it from the oven and let it cool. Put the flour in a heap on the work surface and put in the center the eggs, a pinch of salt and start mixing the ingredients with the help of a fork. When the dough begins to be firm, knead it with your hands until it forms an elastic, compact loaf. Wrap it in a sheet of baking paper and let it rest for a few minutes.

While the dough rests, finish preparing the filling by removing the skin from the cooked pumpkin, put the pulp inside a bowl and work it quickly with a spoon or fork.

Now add the crumbled amaretti biscuits and the grated cheese.

Now use a mixer to chop some almonds, add them to the mixture and mix it all together.

Work it all together and add salt, nutmeg and a little bit of breadcrumbs. The amount of bread will vary depending on the type of pumpkin you are using. In case the filling is too soft, add more breadcrumbs.

When the filling is firm and malleable, roll out two sheets of dough with the help of a dough sheeter putting the rollers on number 5 or 6. It will have to be thin but be careful that it is not too thin or the tortelli may break during cooking. Place a generous teaspoonful of dough portions on top of one sheet.

Slightly brush the outlines near the filling with a little water, lay the second sheet of dough on top, and, making sure that all the air comes out, seal each pie by carefully squeezing the outline of the filling.

With a jagged wheel, cut out the tortelli well in the shape and size you prefer.

Now put a bit of butter, sage, rosemary and a pinch of salt in a frying pan and brown over medium/low heat. Chop some more almonds and toast them either in a pan or in the oven.

Bake the tortelli in a pot of hot salted water for about 3 to 5 minutes ( the time will vary depending on the thickness of the pasta), drain and season with melted butter, a handful of almond granules and a sprinkling of grated parmesan cheese. Your Pumpkin and Almond Ravioli are now ready to be enjoyed.

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Storage

Pumpkin and Almond Ravioli should be eaten right now or at most you can store them in the refrigerator for a day. Remember that you can also freeze them, but before they are cooked by placing them in a tray lined with baking paper with a little flour. You can then transfer them, once frozen, to a plastic food bag.

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Pumpkin and Almond Ravioli

Ingredients for 4 people

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