Pumpkin and Parmesan Ravioli
Description
The dish is prepared without unnecessary complications. Pumpkin is extremely rich in vitamins and minerals. Its mild sweet taste harmonizes perfectly with both sweet and savory, meat-based dishes. Therefore, the culinary uses of pumpkin are limited only by your imagination. The finished dish can be served at the table.
Instructions
- 1
Step 1
Peel the pumpkin and cut it into large pieces. Arrange the slices in a baking dish, sprinkle with coarse sea salt, mixed peppers, and rosemary. Add garlic cloves crushed in their skins, and drizzle everything with olive oil. Bake in a preheated oven at 180°C until tender and lightly browned.
- 2
Step 2
While the pumpkin is baking, knead a stiff plain dough from the listed ingredients. I knead mine in a bread machine.
- 3
Step 3
Roll the dough into a ball and let it rest under an inverted bowl for about half an hour, allowing the gluten to absorb moisture.
- 4
Step 4
Mash the baked pumpkin with a fork into a puree, peel the roasted garlic and mash it as well. Grate half of the Parmesan on a fine grater and mix it with the pumpkin.
- 5
Step 5
Roll out the dough not too thin, cut it into rectangular pieces, and shape medium-sized ravioli.
- 6
Step 6
Drop the ravioli into salted boiling water and cook. The ravioli will be ready a few minutes after they float to the surface.
- 7
Step 7
Drain the ravioli in a colander, let them dry slightly, and arrange on warmed plates. Drizzle with olive oil, sprinkle with the remaining Parmesan, and top with a little pesto. Serve immediately, while hot.