Ravioli di zucca con burro e salvia

Name: Ravioli di zucca con burro e salvia (Pumpkin ravioli with butter and sage)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 100 g (1 cup) grated Parmesan cheese; 50 g (1¾ oz) Italian amaretto biscuits, crushed; 2 eggs, lightly beaten; nutmeg; a little olive oil for greasing; 2 Italian sausages, about 80 g (3 oz) each, skinned and crumbled; about 1.3 kg (3 lb) pumpkin; about 100 g (1 cup) freshly grated Parmesan cheese; 160 g (5¾ oz) butter; about 20 sage leaves

Pumpkin ravioli with butter and sage

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a common filling for ravioli in the autumn and winter months.

The amaretto biscuits in this recipe give the ravioli a very particular bitter-sweet flavour. The amount used may be adjusted according to personal taste. This recipe makes about 25 large or 50 small ravioli.

Ingredients

1 quantity of fresh pasta

Europe
Italy
Main course
October
Tuscany
Mediterranean
Autumn
Winter

Method

Preheat the oven to 200°C (400°F/Gas 6). Make the pasta dough following the instructions and leave it to rest, covered, at room temperature for about 30 minutes.

To make the filling, slice the pumpkin into pieces of about 1 cm (½ in) and remove the seeds. Put into an oven dish