Valentine's Day Ravioli

Feb 02, 2021
Ravioli San Valentino

INGREDIENTS (for the pasta)

  • 200 g of 00 flour (or 100 g of 00 flour and 100 g of re-milled semolina)
  • 2 eggs for fresh pasta
  • red gel food coloring

INGREDIENTS (for the filling)

  • 250 g of sausage (for me Bra sausage)
  • 120 g of cooked pumpkin (I cooked it in the oven by dividing it in half, remove the seeds with a spoon, place the cut part on a baking tray covered with baking paper, bake for about half an hour at 200 ° and then remove the pulp with a spoon, avoid having to remove the very hard peel! but if you want it exists already cooked vacuum-packed in the vegetable section of the supermarkets)
  • 50 g grated parmesan cheese
  • 1 egg (only the yolk, only if the mixture is very dry you can add part of the egg white, it depends on the quality of the pumpkin and the sausage)
  • About 2 tablespoons of fresh cream (you can replace it with ricotta)
  • a pinch of grated nutmeg
  • salt and pepper

INGREDIENTS (for dressing)

  • butter
  • fresh sage
  • parmesan cheese

PROCEDURE

  • Prepare the filling (prepare it the day before and keep it covered in the refrigerator so that the ingredients will mix well): remove the sausage from the casing and sauté it in a hot pan without seasoning. As soon as it is lukewarm, blend it with the cooked pumpkin, nutmeg and grated parmesan. Add, mixing with a spatula, a lightly beaten egg yolk and the liquid cream (adjust according to the softness of the filling).
  • Taste and season with salt/pepper to taste. If you don't use it right away, you should store it covered in the refrigerator.
  • Prepare the fresh pasta: mix the eggs with the flour for about 8 minutes. Take a small portion (the size of an apricot) and add the red food coloring and mix for a couple of minutes. The two doughs should be covered with cling film and left to rest for half an hour.

Find out more!

Crostata cuoricini
Feb 13, 2021