Natural pumpkin ravioli – direction for 5 persons and more!

500 grams of natural organic flour 

5 eggs

500 gr of organic pumpkin

100 gr of robiola cheese

200 gr of Parmigiano reggiano 

1 onion

Natural Pumpkin ravioli Directions: 

To make natural Pumpkin ravioli pasta with pumpkin filling, knead the flour (we love Alce nero brand, integrale) with the eggs and a pinch of salt; wrap it in a cloth and let it rest for about half an hour.

See the other post about making pasta on this blog if you don’t know the process.

Cut the pumpkin into pieces and bake it in the oven until it is soft. If you like you can boil them, but than you will need to dry carefully the Pumpkin.

Remove the peel and pass the pulp to the vegetable mill with the small hole disc and collect the past in a bowl; if it is very wet, close it in a gauze cloth and wring it out. 

Add the parmesan cheese and some robiola cheese to half of the Pumpkin   this will be the filling of ravioli.

Sautè the onion at least 15 minutes with slow flame and add there the rest of the Pumpkin.

Make the ravioli, boil theme for 5 minutes, dry and add the to the sauce pan with the Pumpkin sautè.

Add some EVO olive oil, parmesan cheese and pepper and serve very hot!