Pumpkin & Ricotta Chestnut Ravioli

January 08, 2020

Pumpkin Pecorino & Ricotta Chestnut Ravioli

I used to retract at the sound of the word "tortelli" or "ravioli", thinking my late great grandma would be slightly disappointed at my pasta skills. I later realised that is all practice. And more practice. And a bit more. 

She used to make thousands of small tortellini, starting at the beginning of December, to make sure every family, friends, neighbours had enough.  

This 2020 I decided to try more recipes, experiment a little to use ingredients I may not think of on a daily basis. I find baking and working fresh pasta therapeutic, so why not spend more time in doing something with such a positive outcome? 

Here's the recipe, if you're having trouble with the pasta dough, get in touch. I'm always here for you!

Ingredients for around 30 ravioli (2 very hungry people, or 3-4 not so hungry ones!)

For the fresh pasta

60g Plain Flour
30g Chestnut Flour
30g Semolina Flour
1 egg + 1 yolk
Pinch of Salt

For the Filling

140g Pumpkin
100g Ricotta
30g Grated Pecorino Cheese
1 Garlic Clove
5g Crushed Pinenuts (1 tablespoon)
Sage & Rosemary to taste
10g Butter
Salt & Pepper

Method

For the Pasta: place the three flours in a volcano shape, eggs and salt in the centre. Slowly incorporate the eggs with the flour, and start working the dough until you get a smooth ball. Wrap in plastic and put aside for about 30 minutes. This will give the gluten time to form and make the pasta elastic. 

For the Filling: melt some butter in a pan, add rosemary, sage and let the garlic golden for a few minutes. Then toss the pumpkin in at medium heat. Keep an eye on it, you don't want it to burn. Cook until soft, make sure there is no residual water inside the pumpkin (press down slightly with a fork, this will tell you).

Crush the pumpkin with a fork and add the Ricotta and Pecorino cheese and the pine nuts. Adjust salt and pepper.

Hopefully you'll have a delicious pasta machine to help you out, but if you don't, a rolling pin will do just fine. Dust the surface and start working the pasta, by folding a few times, to create a fine sheet, leaving no air or stretch marks anywhere. If you're using the machine, roll the pasta dough multiple times until you get to the finest possible setting. This will create a beautiful long and elastic sheet. 

To make the ravioli as shaped in the picture, place a large glass on the pasta and cut with a knife following the edges. Then add a teaspoon of the filling on all the discs.

Once you are done, close them by carefully pulling the dough around the filling. If the pasta is too dry, you can use a little water or the egg white on your fingers to wet the rims, and this should help closing the ravioli. 

In a large pot, bring salted water to the boil, and gently add the ravioli. Cook for about 5 minutes (that will depend on the thickness of your pasta, try one if unsure). Meanwhile, in a large pan, heat up butter and sage. When cooked, gently toss the ravioli in the butter for a few minutes to make sure they all get some of the condiment.

Serve with crushed pine nuts, some more grated pecorino cheese, and a few drops of Balsamico Tradizionale di Reggio Emilia.