Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli)

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

Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli)

Pumpkin stuffing applies to the "pumpkin ravioli" recipe, featured in the pasta section of the website
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Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Calories 650 kcal

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Ingredients
 

  • 500 grams (1.1 lb) Pumpkin (weighed without seeds and skin)
  • 40 grams (1 1/2 oz) Amaretti biscuits
  • 50 grams (2 oz) Mostarda di mele Mantovana (apple mustard) 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.
  • 80 grams (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.

Instructions

  • Clean your pumpkin of seeds, remove the skin and slice it.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Weigh the pumpkin to check that you have 500g (1 pound 2 ounces).
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • 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
  • Cover the tray with foil.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Put the tray in the oven and cook for 1 hour.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Weigh the apple mustard to check that you have 50g (2 ounces).
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Zest half a lemon.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Finely crush the amaretti biscuits.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • 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
  • Place the pumpkin into a food mill.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • This is what you should get processing the pumpkin through the food mill.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Add the apple mustard into the food mill and grind it.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Add the lemon zest into the food mill and grind it.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Add the Parmesan cheese to the bowl containing the pumpkin pulp.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Now, add the amaretti biscuits.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Mix well together with a wooden spoon.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Add a pinch of nutmeg.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • Add a pinch of salt.
    Pumpkin stuffing for ravioli (Ripieno di zucca per ravioli) | Top tips
  • 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
  • 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
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Top Tips
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Published
Categorised as Top Tips

By 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.

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