Ravioli di Zucca e Mascarpone

Name: Ravioli di Zucca e Mascarpone (Ravioli with Pumpkin)
Yield: Serves 10
Cuisine: Italian
Ingredients: 150 g (5 oz) Parmesan, freshly grated; 1 large red onion, peeled and finely chopped; 2 garlic cloves, peeled and chopped; sea salt and freshly ground black pepper; 50 g (2 oz) butter; ½ nutmeg, freshly grated; 500 g (18 oz) mascarpone; 1 dried chilli, crumbled; 1 bunch fresh marjoram; 2 kg (4.½ lb) ripe, deep yellow pumpkin, whole or 1 large slice, skin on; 2 kg (4.½ lb) ripe, deep yellow pumpkin, whole or 1 large slice, skin on; sea salt and freshly ground black pepper; 2 tablespoons olive oil; semolina flour for dusting; 1 quantity Fresh Pasta

Ravioli with Pumpkin

Preparation info

Serves
10

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Make these ravioli as in the previous recipe, and serve with the same sage butter, or with Parmesan and white truffle oil.

Ingredients

1 quantity Fresh Pasta
semolina flour for dusting

Europe
Italy
Main course
Mediterranean
Vegetarian

Method

Preheat the oven to 220°C/425°F/Gas 7.

Remove the seeds and fibre from the centre of the pumpkin, and cut it into large chunks. Place on a baking tray brushed with olive oil, and season generously with salt and pepper.