Ravioli alle patate dolci con crema di zucca

December 12, 2009

 

I've been using a lot of sweet potatoes and pumpkin lately, as my CSA provider keeps sending me them week after week. This forces me to try creative ideas (or at least, more creative than the usual ingredients I use), and this week's dish is one outcome of this. The ravioli filling is simple but really delicious and can probably stand on its own as a spread or pasta sauce.

 

Serves: 4

 

Ingredients:

 

  • 3 medium sweet potatoes

  • 1/2 kg pumpkin, diced

  • 4 cloves of garlic, chopped + 2 cloves of garlic, minced

  • a handfull of dill, chopped

  • 20g + 20g soft butter

  • 50g Parmegiano Reggiano cheese, grated

  • 1/2 cup dry white wine

  • Olive oil

  • Nutmeg

  • Salt

  • Freshly ground black pepper

  • 500g pasta dough made from 400g durum flour and 3 eggs

 

Preparation:

 

  • Prepare the pasta dough by mixing the flour and eggs with 1 tbsp salt. Knead until the dough becomes elastic, cover with plastic wrap and leave in the fridge for an hour.

  • Microwave or bake the sweet potatoes in their peels until soft. Do no boil as we'd like the filling to be as dry as possible. Pureé the sweet potatoes, add the minced garlic, 20g butter, the parmesan cheese, the chopped dill, pepper, salt and a dash of ground nutmeg. Stir well and set aside.

  • In a large saucepan, heat the olive oil and 20g butter, then add the garlic. Fry until golden brown, add the diced pumpkin and sauté for 10 minutes. Add the wine, let it evaporate, add salt to taste, lower the flame and simmer for 45 minutes.

  • Form the pasta dough into 4 equal-length sheets. Lay a sheet on a clean, floured counter, and spread small mounds of filling at equal distance from each other and the edge of the sheet, in two lines. Slightly moisten the margins of the pasta sheet around the filling mounds using some water, then place a second sheet over the first and tighten well. Cut the ravioli using a pastry wheel and repeat using the remaining pasta and filling.

  • Cook the ravioli in lots of salted water, mix with the sauce, garnish with freshly ground black pepper and parmesan cheese and serve.

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