Name: Ravioli di Zucca (Pumpkin Ravioli)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 3 large eggs; 12 ounces/1½ cups/350 g cooked pumpkin or orange-colored squash; 1 large egg, beaten; 2 tablespoons/15 g pinoli; 4 tablespoons/30 g freshly grated Parmigiano-Reggiano; Freshly ground nutmeg to taste; 1 pinch salt; 3½ cups/400 g unbleached all-purpose flour; A couple of drops Ligurian extravirgin olive oil

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Pumpkin is another one of those ingredients that came to Italy after Columbus’s voyages to the Americas. In Liguria, they sometimes substitute trombetti, horn-shaped squash that have a light orange pulp. Serve with pesto.

Ingredients

For the Ripieno

12 ounces/1½ cups/350 g cooked pumpkin or orange-colored squash

Method

Make the ripieno first. Steam or bake the pumpkin until it can easily be scooped from the shell. Cool completely (this may be done the night before). Combine the pumpkin and all the other ingredients thoroughly.

Now make the sfoglia dough. Combine the flour and eggs as described in the instructions for sfoglia making, remembering t