There was a bit of a milestone in my path of food-blogging some weeks ago: I got a recommendation for a recipe for my blog! Coming from a reliable source of a fellow foodie, I was eager to give it a try. My friend also helped me prepare the dish which was certainly a bonus – especially considering that making fresh ravioli does have quite a few similarities with baking. And yes, all the ravioli in the picture were made by her. The ones I put together were of a shape that could be politely described as “creative” or “interesting” (along with “unphotogenic”).
Despite being previously unknown to us, ravioli (or tortelli) di zucca is apparently again one of those very traditional and famous recipes in Italy. We weren’t exactly right in season with our timing of cooking it since it is in fact also a typical dish to be made on Christmas Eve… However, since we aren’t Italians, we just simply enjoyed a lovely dinner without feeling any urge to belt out a couple of verses of Rudolph the Red-Nosed Reindeer!
There is one nice twist about this recipe: it includes biscuits! The recipe I found recommended that you use amaretti biscuits which I managed to also find in Helsinki. They had quite a distinct almondy flavour although they do not necessarily include any almonds but only apricot kernels. My friend’s recipe on the other hand utilized the cantuccini biscuits. Apparently both work really well with the pumpkin. In addition, the union of sage, butter and parmesan to top the ravioli is just superb!
400 g flour (preferably “00” or durum wheat)
600 g pumpkin/ butternut squash (incl. shell, 400 g without it)
100 g parmesan, grated
40 g amaretti biscuits (or cantuccini)
bread crumbs (if needed)
40 g butter
6-8 leaves of sage
Clean the pumpkin and cut it into slices. Remove the seeds. Place them on a parchment paper on an oven tray and cover with some tinfoil. Cook the pumpkin slices in the oven at 200C for 25-30 minutes until soft. Let them cool down.
In the mean time, prepare the pasta dough. Place the flour on a board or in a bowl. Crack the eggs into the centre of your flour. Add a pinch of salt and start kneading the dough. Add a little bit of water if needed. Continue until you have obtained a smooth and homogenous dough. Roll the dough out with a pasta machine or a rolling pin. The dough should be fairly thin to be ready for the ravioli (you can check out e.g. Jamie’s tips on how to roll the dough well if you are unsure what to do!).
To make the stuffing, mix the amaretti biscuits, parmesan, salt, pepper and nutmeg in a blend. Peel the pumpkin slices, add to the mixture and blend well. If the stuffing seems too moist, you can add some bread crumbs to it.
Cut rectangle or round shapes of your pasta dough with a glass or some type of a rolling cutter (mine was a pizza cutter!). Add a little bit of the stuffing in the middle (do not exaggerate to be able to close the ravioli properly) of a dough slice. You can brush the edges of the pasta lightly with water. Place another dough slice on top and carefully seal the edges (my friend used a fork quite successfully for this purpose). Alternatively, you can roll out two big sheets of the pasta dough, add bits of stuffing within equal distances of each other on one sheet and then place the other sheet on top, and only after that cut the ravioli into shapes and seal their edges.
Cook the ravioli in salted boiling water for 3-5 minutes (usually they are ready when they start floating on the water). Make the butter sauce by melting the butter and adding the sage. Serve the ravioli with the sauce and freshly grated parmesan.