Ravioli di Zucca

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

Pumpkin Ravioli

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

Europe
Italy
Main course
Vegetarian
Mediterranean
Liguria

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