Home made ravioli with Pumpkin and gorgonzola piccante filling

There is a very nice Christmas market at our main station and one stall is selling great italian cheeses.
That’s where I got a fantastic gorgonzola piccante …


For the Pasta

100gr of flour

100gr of wheat bran

1 egg

a pinch of salt

water (as needed)

For the filling:

100gr of pumpkin cooked 20 min in the oven at 200°C

75gr of gorgonzola piccante

50gr of parmiggiano reggiano

50gr of ricotta

25 gr of mascarpone

breadcrumbs as needed

First of all I prepared the pasta. Mixed all the ingredients and the slowly add some water until you have a nice dough.

Let the pasta rest some time in a plastic foil in the fridge.

Then I mix in a blender all the ingredients. Check the mix, if too liquid slowly add the bread crumbs until it has a nice texture.

It cannot be to wet otherwise is will soften up the pasta.

Use the Pasta machine or roll it out until it is thin. Put a small amount of filling every 5 centimetres and cover with another part of the pasta.

Use a ravioli stamp to get the form and let them dry a little on a cloth covered with some flour.

Cooked them in hot salted water for some minutes (after they get back to the surface another 2-3 minutes).

In this case I prepared a tomato mascarpone sauce and served with some parmesan.




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