Green ravioli with pumpkin and sage sauce
6 servings
120 minutes
Green ravioli with pumpkin and sage sauce is a refined dish of Italian cuisine, where delicate dough colored with chlorophyll from spinach combines with a rich, sweet filling of roasted pumpkin, amaretti, and spicy mustard. The sage sauce made with butter adds a sophisticated aroma and velvety texture to the dish. This dish is a true work of art that blends traditional Italian flavors with culinary mastery. The ravioli not only delight the eye with their bright green hue but also impress with the balance of sweet, salty, and nutty flavors. In Italy, it is served as a festive dish, and its tender structure and depth of flavor make it perfect for cozy family dinners and formal gatherings.
1
Wash the spinach, blend it with water, pour it into a pot, heat to 70 degrees (not more: above 90 degrees spinach will turn yellow), cook for 10-15 minutes until the mixture coagulates — water and spinach will separate, filter through cloth on ice (to preserve the bright green color), squeeze, and cool in the refrigerator.
- Spinach: 200 g
- Water: 1 tablespoon
2
Mix eggs with chlorophyll, knead the dough, and let it rest for half an hour to an hour. Bake the pumpkin in the oven at 180 degrees for one hour covered with foil and half an hour without foil, cool slightly, scoop out the flesh, let the juice drain, squeeze, transfer to a blender, blend with cheese, amaretti, mustard, and fill a pastry bag.
- Chicken egg: 3 pieces
- Pumpkin: 2 kg
- Amaretti: 100 g
- Mostarda: 2 tablespoons
- Grated Parmesan cheese: 200 g
3
Roll the dough in a pasta machine, squeeze filling from a pastry bag every four centimeters using half a teaspoon, cover with a second layer of dough, cut into four-centimeter squares with a pasta knife, and boil in salted boiling water for two to three minutes.
- Wheat flour: 400 g
- Chicken egg: 3 pieces
4
For the sauce, melt one hundred grams of butter in a pan, add eight sage leaves, a pinch of salt, and simmer for one to two minutes. Place the agnolotti on a plate, drizzle with the sauce, and sprinkle with parmesan.
- Butter: 100 g
- Sage: 5 g
- Salt: to taste