Ravioli con ripieno di zucca, ricotta e amaretti
gourmet
Preparation time
50 minutiDifficulty
DifficileCooking time
5 minutiServings
4Riposo
30 minutiScopri la ricetta dettagliata dei ravioli fatti in casa ripieni di zucca, ricotta affumicata e amaretti. Preparazione passo passo, tempi, strumenti e consigli per un condimento perfetto. #ravioli #ripienozucca #ricottaaffumicata #amaretti #ravioliautunnali #pastafresca #salviaeburro
Ingredients
- Pumpkin300 undefined
- Type 00 flour200 undefined
- Butter50 undefined
- Salted ricotta50 undefined
- Amaretti10 undefined
- Eggs2 u (120 g)
- Fine saltto taste
- Hazelnutsto taste
- Nutmegto taste
- Black pepperto taste
- Sageto taste
- Parmigiano Reggiano DOPto taste
Procedure
0. On your work surface, make a well in the center of the flour. Crack the eggs into the center and add a pinch of salt. Using a fork, begin beating the eggs, gradually incorporating the flour. Once the dough thickens, knead it with your hands for about 10 minutes, until it's smooth, even, and firm. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (this allows the gluten to relax and the dough to become more elastic).
1. Bake the pumpkin (Delica is perfect for its sweetness and firmness) at 180°C (350°F) for about 25-30 minutes, until tender. Peel and blend the pulp, or mash it well with a fork or potato masher. Transfer to a bowl. Finely grate the smoked ricotta and combine with the pumpkin. Add the finely crumbled amaretti biscuits (by hand or in a blender), a pinch of nutmeg, and a pinch of salt and pepper. The mixture should be firm but creamy: if it's too moist, add a teaspoon of breadcrumbs. Mix well and set aside.
2. Divide the dough into 2-3 portions. Roll it out thinly with a rolling pin or, better yet, with a pasta machine, until it's 1-2 mm thick (marker 6 of 9, depending on the model). Place small mounds of filling spaced apart on one sheet of pasta, cover with another sheet of pasta, and seal well around the filling, squeezing out any air bubbles. Cut out the ravioli using a pastry cutter or a toothed pastry wheel. Place them on a floured tray or a clean tea towel. Cover them with another towel to prevent them from drying out.
3. Bring a large pot of salted water to a boil. Cook the ravioli, a few at a time, for about 2-3 minutes. When they float to the surface, wait 30 seconds and carefully remove them using a slotted spoon.
4. Meanwhile, melt the butter in a large skillet over low heat with the sage leaves until it begins to brown slightly. Drain the ravioli directly into the pan with the butter and sage, and sauté gently for a minute. Divide them among the plates and garnish with: a sprinkling of Parmigiano Reggiano; chopped hazelnuts or crushed amaretti biscuits; a drizzle of melted butter from the pan; and a few drops of traditional balsamic vinegar (optional but recommended).
5. A glass of Gewürztraminer or a Roero Arneis pairs beautifully with the sweet notes of pumpkin and the smoky notes of ricotta.
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Creation date Jun 09, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.