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Рецепт Ravioli With Pumpkin ( Ravioli Di Zucca E Mascarpone )

by Global Cookbook

Ингредиенты

1 x quantity fresh pasta (qv)     semolina flour for dusting 2 kg ripe deep yellow pumpkin whole or possibly 1 large slice skin on 2 Tbsp. extra virgin olive oil     sea salt and freshly grnd black pepper 50 gm butter 1 lrg red onion peeled and finely minced

2 clv garlic peeled and minced 1 x dry chilli crumbled 1 bn fresh marjoram 1/2 x nutmeg freshly grated 500 gm mascarpone 150 gm parmesan freshly grated

Инструкции

1. Preheat the oven to 220 C/425F/gas 7.
2. Remove the seeds and fibre from the centre of the pumpkin and cut it into large chunks.
3. Place on a baking tray brushed with extra virgin olive oil and season generously with salt and pepper. Bake in the preheated oven till soft about 50 min.
4. The pumpkin is ready when it has shrivelled and begun to brown at the edges.
5. Remove from the oven allow the pumpkin to cold then scrape the soff flesh from the skins.
6. Heat the butter in a heavy pan and gently fry the onion till soft and beginning to colour.
7. Add in the garlic chill) and marjoram and fry just to blend the flavours with the onion.
8. Add in the pumpkin pulp stir and cook for a few min longer to combine and if the pumpkin is wet to reduce any liquid.
9. This mix must be seasoned generously with salt pepper and nutmeg.
10. Place in a large bowl in the refrigerator to cold.
11. When absolutely cool mix in the mascarpone and Parmesan.
12. Roll out the pasta as described in the previous recipe and make the ravioli.
13. Cook as in the orevious recipe (Ravioli di magro).
14. Make these ravioli as in the previous recipe (Ravioli di magro) and serve with the same sage butter or possibly Parmesan and white truffle oil.
15. Serves 10

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