Keto Recipes | Pumpkin ravioli with spicy autumn filling #pumpkin #ravioli #spicy #autumn #filling

Pumpkin ravioli with brown butter sauce and pecans – everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.

Pumpkin ravioli with spicy autumn filling

Here is the classic ravioli of the city of Ferrara, in Emilia-Romagna, although the city of Mantua, in Lombardy, also claims the dish. It is best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.

INGREDIENTS

• 120 g durum wheat semolina
• 2 tbsp olive oil
• 1 egg
• 1 tsp salt
• Flour for the work surface
• 4-6 servings
• Total: 1 medium Hokkaido
• 150 g of pumpkin puree
• 160 g of flour

Filling and sauce

• 100 ml vegetable broth
• 50 ml of cream
• 30 g of Parmesan
• 1 tsp salt
• 1 tsp black pepper
• Chili flakes at will
• Some nutmeg
• Thyme and sage at will
• 300 g of pumpkin puree
• 2 tablespoons butter
• 2 onions
• 100 g of feta
• 1 tsp chilli flakes
• 30 g of Parmesan
• 1 tsp parsley
• 1 Msp. Nutmeg
• 1 tsp black pepper

INSTRUCTIONS

1. Prepare the pumpkin puree. Quarter a Hokkaido squash, core and bake in the oven at 200 ° C until soft, about 20-30 minutes. Puree the pumpkin, fill it with glasses and put it in a cold place or freeze it.
2. Mix flour, wheat grits, salt. Add olive oil, egg and puree and knead into a homogeneous dough. Dough should not be too dry or sticky, if necessary add some water or flour. (Depending on pumpkin puree). Wrap dough in plastic wrap and let rest for 30 minutes.
3. Meanwhile prepare the filling.
4. Put the butter in a pan and melt, finely chop the onion and sauté in the butter. Add the pumpkin puree and sauté briefly. In Put the pumpkin mass in a tall container. Feta cheese, add 30 g of Parmesan cheese and spices and puree. Add more herbs as you wish.
5. For the sauce, pour the rest of the pumpkin mass with vegetable stock and cream, simmer briefly. Add Parmesan and spices and season to taste.
6. Divide pasta into four parts, well-floured, roll out to long thin (2mm) strips (pasta machine). Flour again and cut into squares, fill the middle with about a teaspoon of filling, leave room to the edge and fold the ends together, press well.
7. Bring a large pot of water and a teaspoon of salt to a boil. Add the ravioli to the boiling water and simmer for about five minutes. Remove from the water, fry and serve with the sauce.

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