99
com_content.article
(4 votes, average 2.50 out of 5)
Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli)2.50 out of 50 based on 4 voters.


Pumpkin stuffing applies to the "pumpkin ravioli" recipe, featured in the pasta section of the website

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 1

 

Preparation:
Cooking:
Difficulty: Easy

 

Ingredients (Metric & Imperial measurements): 

  • 500 g (1.1 lb) Pumpkin (weighed without seeds and skin)
  • 40 g (1 1/2 oz) Amaretti biscuits
  • 50 g (2 oz) Mostarda di mele Mantovana (apple mustard)
  • 80 g (3 oz) Freshly grated Parmesan Cheese
  • Zest of half a lemon
  • A pinch of nutmeg
  • A pinch of salt
  • Keep a small quantity of finely grated breadcrumbs handy. These can be added to the mix in case it is too soft.
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 18 ounces (1 pound 2 ounces)  Pumpkin (weighed without seeds and skin)
  • 1 1/2 ounces Amaretti biscuits
  • 2 ounces Mostarda di mele Mantovana (apple mustard)
  • 3 ounces Freshly grated Parmesan Cheese
  • Zest of half a lemon
  • A pinch of nutmeg
  • A pinch of salt
  • Keep a small quantity of finely grated breadcrumbs handy. These can be added to the mix in case it is too soft.

 

Note: if you cannot find the "mostarda di mele Mantovana", then you can use, as alternative, the "mostarda Cremonese". Mostarda can be found in Italian deli shops.

 

Directions: 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 2

Clean your pumpkin of seeds, remove the skin and slice it.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 3

Weigh the pumpkin to check that you have 500g (1 pound 2 ounces).

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 4

Meanwhile you have pre-heated the oven at 180ºC (355ºF). Put the pumpkin slices onto an oven tray.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 5

Cover the tray with foil.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 6

Put the tray in the oven and cook for 1 hour.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 7

Weigh the apple mustard to check that you have 50g (2 ounces).

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 8

Zest half a lemon.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 9

Finely crush the amaretti biscuits.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 10

When the pumpkin is ready (you can easily break it with a fork), remove it from the oven.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 11

Place the pumpkin into a food mill.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 12

This is what you should get processing the pumpkin through the food mill.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 13

Add the apple mustard into the food mill and grind it.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 14

Add the lemon zest into the food mill and grind it.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 15

Add the Parmesan cheese to the bowl containing the pumpkin pulp.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 16

Now, add the amaretti biscuits.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 17

Mix well together with a wooden spoon.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 18

Add a pinch of nutmeg.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 19

Add a pinch of salt.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 20

Now, if the mix looks too soft, you can add a small quantity of breadcrumbs to set it. If the mix looks too dry, you may add a tiny quantity of apple mustard syrup.

 

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips WebPhoto 21

Now, you have two options: put the mix in the freezer and defrost it the day before you intend to prepare the ravioli or let set it in the fridge for few hours and then use it for stuffing your ravioli.

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Federico

Federico Pezzaioli

Share your comments...

comments powered by Disqus

Find a recipe

About Federico


Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
Read more...

Advertisement

Questions?

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Social Facebook Box Blue 48Dont' forget - if you have any questions about our recipes, you can ask Federico directly on our Facebook page. It's also the perfect place to share your love of Italian food, and get exclusive updates on new recipes. Buon appetito!

Get in touch

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Social Facebook Box Blue 48Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Social Twitter Box Blue 48Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Youtube This email address is being protected from spambots. You need JavaScript enabled to view it.

RSS Feed


Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips Rss20

Fly back to the top