Pumpkin Ravioli
2 servings
45 minutes
Pumpkin ravioli is a refined dish of Italian cuisine that combines tender dough and aromatic filling. This recipe embodies the warmth and coziness of autumn, as the main ingredient is butternut squash, giving the ravioli a sweet nutty flavor. Traditionally, such ravioli are made in northern regions of Italy where pumpkin is widely used in pasta and risotto. The dough is rolled thinly to create a delicate shell for the spiced filling with nutmeg and turmeric. A special charm is added by the sauce with caramelized onions, tomatoes, and orange juice that brings zest and refreshing acidity. These ravioli can be served as a main dish or as an elegant appetizer. They pair perfectly with white wines and fresh green salads, creating a harmonious and exquisite taste.
1
We make the dough. Add salt and oil to the flour, gradually dilute with the necessary amount of water, and knead until pliable.
- Wholemeal flour: 200 g
- Olive oil: 4 tablespoons
- Mineral water: to taste
2
We prepare the filling. Cut half a pumpkin (200g) finely or grate it and squeeze out the juice. Add salt, half a finely chopped onion, a pinch of turmeric, and a pinch of nutmeg.
- Butternut Squash: 400 g
- Onion: 1.5 head
- Nutmeg: pinch
- Turmeric: pinch
3
Roll the dough as thin as possible. Cut out ravioli circles (with a glass, cookie cutters, or special tools) as small as possible.
4
Steam for 10 to 15 minutes or use the traditional method - in boiling water on the stove.
5
We make the sauce. Finely chop the onion and fry until golden. Grate the second half of the pumpkin (200g) and add it to the already golden onion, squeeze in orange juice, and simmer for 5 minutes. Then add finely chopped garlic and tomato, and simmer for another 2-3 minutes. Remove from heat, add finely chopped dill, and mix.
- Onion: 1.5 head
- Butternut Squash: 400 g
- Oranges: 1 piece
- Tomatoes: 1 piece
- Dill: 0.5 bunch
6
We serve ravioli with sauce.