Pumpkin ravioli without eggs, traditional recipe and also with the Bimby
The first course that enhances pumpkin in all its facets
What I propose today not only does not contain eggs, but also includes pumpkin in the dough.
A valid solution for fans of this vegetable, and also for those who do not want to eat it.
Think of your children who just hate it; what better way to make them eat it? I have this problem with my grandchildren, but like this, they don’t even notice they are eating it.
The pumpkin is first baked in the oven, then mashed and incorporated into the dough.
The dough is then scented with aromas like rosemary or roast aromas.
Once kneaded, we can indulge in making ravioli filled with cheese and walnuts.
Subsequently, we can season them with a simple bechamel enriched with cheese.
Have fun in the kitchen.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 475.15 (Kcal)
- Carbohydrates 64.66 (g) of which sugars 4.60 (g)
- Proteins 18.85 (g)
- Fat 15.82 (g) of which saturated 3.54 (g)of which unsaturated 1.60 (g)
- Fibers 3.14 (g)
- Sodium 513.29 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 7 oz pumpkin (net weight)
- 1 1/4 cups semolina flour
- 1 1/4 cups all-purpose flour (or your preferred kind)
- 1/2 teaspoon salt
- 1 teaspoon roast spices
- as needed semolina flour (for working)
- 10 1/2 oz pumpkin (net weight)
- 2.5 oz grated Grana Padano
- 1.75 oz walnut kernels (finely chopped)
- 1.75 oz smoked scamorza (chopped)
- 1 pinch nutmeg
- as needed salt
- as needed pepper
Pumpkin Ravioli without Eggs
Tools
What we need for
- 1 Work Surface
- 1 Mixer or the Bimby
- 1 Pasta Roller
- 1 Pastry Wheel
- 1 Baking Tray
- 1 Tray
Steps
To make
We’ll start with the pumpkin, cut it into slices 3/4 inch thick without removing the peel.
Remove the seeds and..
place it in a baking tray with a bit of salt and seasoning.
Bake all the pumpkin both for the dough and for the filling.
For your convenience, it would be better to distribute it on 2 separate trays so you do not get confused.
Put the pumpkin in a fan oven at 356°F for 30 minutes.
After this time, free the pumpkin slices from their peel, transfer the pulp for the dough into a bowl, and mash it with a fork or blend it with a mixer.
If using the Bimby, place the pulp in the bowl and blend for 10 seconds at speed 10.
Separate the quantity needed for the dough from that for the filling, which you will set aside.
Now knead with the flour, the pumpkin pulp, salt, and spices, or if you prefer, with a chopped fresh rosemary.
You can use either a stand mixer, or by hand, or also with the Bimby.In this case, you need to put everything in the bowl and knead for 4 minutes in spike mode.
Once you’ve kneaded, transfer everything to the work surface, compact the dough,
and divide it into 4 pieces for convenience.
Wrap the dough with cling film and let it rest while you prepare the filling.
In a bowl, place the remaining pumpkin pulp, add salt, nutmeg, finely chopped walnuts, grated grana, and chopped smoked scamorza.
Mix and blend the ingredients well.If using the Bimby, mix for 1 minute counterclockwise at speed 3.
Transfer the filling thus obtained into a piping bag with a medium flat nozzle, and keep it in the fridge until needed
Take back the dough, remove the cling film, and with the help of a pasta roller or rolling pin, roll out the dough, using a nice sprinkle of semolina flour,
Start passing the pasta first at measure 4 and then gradually thinner up to a millimeter.
Spread out the strips of dough, dusted with flour, and fill.
Add a tuft of filling in the center of the strip, a little apart from each other, as in the photo.
At this point, with a brush, first dust the surface of the pasta to remove excess flour, and then with the same brush, slightly dampen the edges with simple water, which will go to match.
Fold the lower part with the upper part of the strip, until you cover and overtake the filling, press the edges with your fingers between one ravioli and the other,
then with the help of a pastry wheel or a pasta cutter, cut out the shape of the ravioli you like best.
Place the obtained ravioli on a floured tray, well spaced from each other.
The ravioli should be cooked in plenty of salted water with a drop of oil.
As soon as the water boils, they must be immersed, and as soon as they float, you can collect them with a spider and transfer them to the seasoning you have chosen.
Storage
Pumpkin ravioli without eggs, can be stored up to 3 days in the fridge, and if you want, you can freeze them, placing them on a well-floured tray, spaced from each other.
Once solidified, you will collect them in bags that you can freeze for up to 3 months in the freezer.
When you need them, you will throw them directly into boiling water from the freezer.
Pumpkin ravioli without eggs, can be stored up to 3 days in the fridge, and if you want, you can freeze them, placing them on a well-floured tray, spaced from each other.
Once solidified, you will collect them in bags that you can freeze for up to 3 months in the freezer.
When you need them, you will throw them directly into boiling water from the freezer.
FAQ (Questions and Answers)
Pumpkin Ravioli without Eggs
What can I substitute for pumpkin?
With any vegetable.
