Pumpkin ravioli
Fresh pasta at home? Very easy! With these ravioli stuffed with pumpkin and a touch of fig jam you won't have to look for more recipes; This is just what you need. Aim!
Ingredients:
For the fresh pasta:
- 150 g of flour
- 90 ml of water
- salt
- 1 tbsp of oil
For the filling and sauce:
- 1 onion
- 1/2 pumpkin
- salt
- evoo
- balsamic vinegar
- Fig jam
- 100 ml of soy cream
Preparation:
1. Add the ingredients for the pasta and knead until it becomes an elastic dough. We let it rest while we make the sauce for the filling.
2. Chop the onion and add it to a pan with oil. We let it begin to become transparent and add a tbsp of Modena vianagre. We leave for a few minutes.
3. Chop the pumpkin and add it. When everything is soft, we remove and reserve.
4. We knead the pasta dough with the rolling pin to make it thin and pass it through the pasta machine to achieve an ideal thickness.
5. We make two equal plates.
6. Add a little of the sauce and a teaspoon of fig jam.
7. We place the other plate on top and cut the ravioli with the help of a knife or specific instrument.
8. Boil for a few minutes until they are cooked.
9. With what we have left of the filling, we grind it with soy cream and mix it with the ravioli.
Ernst on
¿A cuántas personas está destinada esta receta de raviolis de calabaza?