Black ravioli with pumpkin
12 servings
120 minutes
Black ravioli with pumpkin is an exquisite dish of European cuisine that combines boldness and tenderness of flavors. Its roots trace back to Italian pasta traditions, but the squid ink adds a refined elegance to the dough. The filling of roasted pumpkin and goat cheese offers a perfect balance of sweetness and creamy texture, complemented by the aroma of nutmeg, cinnamon, and cloves. The sauce made from butter and sage adds softness and depth to the taste. Black ravioli impress not only with their appearance but also with their rich flavor, creating harmony between earthy and marine notes. This dish is perfect for a cozy dinner or festive table, highlighting culinary mastery and love for gastronomic experiments.
1
Preheat the oven to 180 degrees.
2
Cut the pumpkin in half and clean it. Place it cut side down on a baking sheet and roast until the pumpkin is soft enough to easily insert a knife (about 45 minutes).
- Pumpkin: 1 kg
3
Make dough for ravioli. Sift flour with a pinch of salt, add eggs one by one and knead the dough well, add squid ink. Knead the dough for 5-7 minutes, cover with plastic wrap and refrigerate for 20-30 minutes or until use.
- Wheat flour: 3.5 glasss
- Squid ink: 1 teaspoon
- Chicken egg: 1 piece
- Salt: to taste
4
When the pumpkin is ready, scoop out its flesh with a spoon and place it in a blender along with goat cheese and spices.
- Pumpkin: 1 kg
- Goat cheese: 100 g
- Ground cinnamon: pinch
- Ground nutmeg: pinch
- Ground cloves: pinch
5
Return the pumpkin puree to the baking sheet and place it in the oven for another 15-20 minutes to evaporate the excess liquid.
- Pumpkin: 1 kg
- Goat cheese: 100 g
6
Cool the pumpkin-cheese paste.
7
Divide the dough into 2 parts and roll it out into thin layers, 1 mm thick, using a pasta machine or rolling pin. Place one layer of dough on a floured surface and add 0.5 teaspoons of filling at 3 cm intervals, so the dough can be sealed in those places later.
8
In a bowl, beat the egg with a little milk and brush all the parts of the dough without filling for better adhesion.
- Chicken egg: 1 piece
- Milk: 1 teaspoon
9
Cover with another sheet of dough and gently press the dough together, ensuring there are no air bubbles inside (if there are, you can use a ravioli mold like our dumpling maker).
10
Boil water, add salt, and carefully drop the ravioli into the boiling water. Cook for 5-6 minutes (al dente).
- Salt: to taste
11
For the sauce, melt the butter and add sage (or any other herb you like). Sauté a bit and add the cooked ravioli to the pan, mix and enjoy!
- Butter: 75 g
- Dried sage: 0.5 teaspoon