April 16, 2016
"From the Italian website Giallo Zafferano. I had them in Italy about 10 years ago and fell in love with them. I've been making them ever since."
- FOR THE FILLING
- FOR THE DOUGH
- FOR THE SAUCE
- Serving Size: 1 (414.5 g)
- Calories 1347.1
- Total Fat - 72.7 g
- Saturated Fat - 35.7 g
- Cholesterol - 375.8 mg
- Sodium - 1409.4 mg
- Total Carbohydrate - 142.2 g
- Dietary Fiber - 13.5 g
- Sugars - 35.2 g
- Protein - 38.2 g
- Calcium - 489.6 mg
- Iron - 7 mg
- Vitamin C - 1.8 mg
- Thiamin - 1.2 mg
Wash the pumpkin, dry it thoroughly , cut into slices , wipe the filaments and seeds and then slice it.
Wrap the slices in aluminum foil and cook in the oven for about 1 hour at 180 °C.
When the pumpkin is tender , remove it from the oven and let cool, then pass it through the mill.
Add powdered amaretti, Parmesan, nutmeg and a pinch of salt; stir with a wooden spoon.
Mix well and let stand the filling while you prepare the dough for the ravioli.
Mound the flour on a flat surface.
Make a well in the middle of the flour and add the egg and salt.
Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape until the dough comes together.
Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly re-flour the board and continue kneading for six more minutes.
The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out a thin sheet and cut it into two equal parts.
Place a Tbs of feeling every 5 cms on one of the sheets and cover them with the second one.
Close the edges well with your hands. Getting all the air out.
Tips & Variations
No special items needed.