Pumpkin and Amaretti Ravioli - Pasta
Amaretti are Italian crunchy almond biscuits. giving this dish a divine unique taste although unusual the pumpkin and almond marry together exceedingly well.
Preparation time: 35-45 minutes Quantity: serves 6 or so Cooking time: 10 minutes or so
Ingredients
Pasta dough -
170g / 6 oz strong flour or plain flour
2 whole eggs or 4 egg yolks - large
¼ teaspoon salt
1 teaspoon olive oil
extra flour to roll
Pumpkin and Amaretti filling -
200g/ 8 oz peeled pumpkin - diced
3-4 amaretti biscuits - crumbled by hand
1 egg yolk
30g/ 1 oz soft white bread crumbs
seasoning
Egg wash mix -
1 egg yolk
touch milk
touch salt
Method
To make the pasta -
- Sieve flour onto a clean surface, make a well in the center
- Add all other ingredients
- Using your hands incorporate to a smooth dough ball
- Kneed for about 3-4 minutes
- Cover with cling film
- Rest in a fridge for 20 minutes
- Pass through the pasta machine or roll out by hand/rolling pin several times to loose the elasticity
- Roll out on to a floured table approx. 1-2 mm thick
- Meanwhile steam the pumpkin till tender
- Mash and add the rest of the ingredients
- Season to taste
- Cut the pasta in to required circle or square sizes place a 1/2 -1 teaspoon of pumpkin in the middle
- Brush the edges with egg wash
- Place a matching circle or square on top
- Push down the sides, squeezing out any air and sealing the edges
- Leave aside till needed
- Boil in plenty of salted water for 5-6 minutes
- Serve with a cream sauce or a drizzle of virgin olive oil and a touch of fresh red chilli