Ravioli with pumpkin

Ingredients for fresh pasta:

400 g of flour
4 Pieces of eggs
1 pinch of salt

Ingredients for the filling:

300 g of cooked pumpkin
250 g of ricotta
100 g of Parmesan cheese
1 pinch of salt


In a bowl break the eggs, beat them and add the flour a pinch of salt and knead until you get a compact ball. Let the dough rest for 30 minutes, wrapped in kitchen film.

In another bowl, mash the previously cooked pumpkin (baked or boiled) with a fork, removing any water if you have boiled it, add the ricotta, parmesan and a pinch of salt.

Roll out the dough with a rolling pin as finely as possible, or with the help of a dough roller. With a teaspoon put some balls of filling on a sheet of dough, cover with another sheet of fresh pasta and form the ravioli with a special ravioli cutter.

Reuse the leftover pasta until the filling is finished. If you have more pasta left over you can make maltagliati.

Cooking varies from how fine you have made the dough!


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