Name: Barbagiuai (Fried Pumpkin Ravioli)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: A little Freshly ground nutmeg to taste; 6 ounces/85 ml Ligurian extravirgin olive oil (plus more olive oil for deep-frying); ¾ cup/85 g freshly grated Parmigiano-Reggiano; 1 tablespoon/7 g minced fresh marjoram; 3 cups/350 g ricotta romana; 1 large egg, beaten; 1 pinch salt; 6 cups/700 g cooked or canned pumpkin; 3½ cups/400 g unbleached all-purpose flour; Ligurian white wine

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is an unusual pasta from the province of Savona. You must first make the ravioli and then let them sit for 4 to 6 hours to dry before frying them. When eating, dip them into pesto or another sauce of your choice. While these are pastas, you might also consider them as an unusual antipasto in a meal in which soup rather than pasta or rice will be the first course.