Pumpkin and Ricotta Ravioli with Rosemary
Traditional and Bimby Recipe.
A delightful autumn treat, these pumpkin and ricotta ravioli infused with rosemary contain a delicate heart, composed of a perfect blend of flavors that complement each other. The sauce I propose will envelop these delights, which in its delicacy will not overshadow the flavor of the filling, enhancing and continuing the flavor on the palate. The sweetness of the pumpkin will blend with the body and delicacy of the ricotta and the aroma of rosemary. These Pumpkin and Ricotta Ravioli with Rosemary are perfect as a first course for an important lunch or a family Sunday. Let’s discover together how to prepare this pleasant recipe, also learning how to make ravioli at home.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 724.66 (Kcal)
- Carbohydrates 69.47 (g) of which sugars 5.40 (g)
- Proteins 32.87 (g)
- Fat 36.36 (g) of which saturated 17.45 (g)of which unsaturated 9.73 (g)
- Fibers 2.73 (g)
- Sodium 546.97 (mg)
Indicative values for a portion of 400 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
- 1 1/2 cups all-purpose flour (Or low glycemic index)
- 3/4 cup semolina flour (plus extra for dusting)
- 3 eggs
- as needed water (Warm)
- 10 1/2 oz pumpkin (diced)
- 1 cup ricotta
- 1 egg
- 1 tbsp grated Parmesan cheese
- 2 tbsp butter
- as needed salt
- as needed pepper
- 10 1/2 oz pumpkin (diced)
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 tsp bouillon cube (vegetable)
- 1 cup ricotta
- as needed rosemary
- as needed salt
- as needed pepper
- 1 glass water
Pumpkin and Ricotta Ravioli with Rosemary Scent
Tools
What we need to make
- 1 Work surface
- 1 Bowl
- 1 Stand mixer or Bimby
- 1 Rolling pin
- 1 Pastry cutter
- 2 Pots
- 1 Immersion blender or Bimby
Steps
To make your Pumpkin and Ricotta Ravioli with Rosemary Scent, first prepare the pasta:
Hand Kneading
On a work surface, arrange the flour as a fountain, create a well and place eggs, salt, and warm water inside.
Arrange the flour as a fountain and place the eggs
Knead everything by gradually adding all the flour from the edges until a homogeneous and firm dough is obtained. Then wrap it in plastic wrap and let it rest in a bowl for about an hour.
Stand Mixer Dough: Put all the ingredients together, and knead with the hook.
With Bimby:
Put all the ingredients together, then measuring cup and knead for 3 minutes in kneading mode.
After obtaining the dough ball, wrap it in plastic wrap and let it rest.
Clean and cut the pumpkin into pieces; cook it in the oven for about 25 minutes at 350°F. Once cooked, peel it and mash it with a fork until it becomes a puree.
At this point, take a bowl and combine the pumpkin puree with ricotta, egg, Parmesan, nutmeg, and a sprig of finely chopped rosemary. Mix well, blend, and set aside.
Forming the Ravioli: Now take the dough and with the help of a rolling pin or pasta machine, make thin layers.
Cut the fresh pasta into strips, then take the filling with a spoon and place it in the middle of the layer, forming many equidistant mounds.
place the filling in the middle of the pasta strip
Take another layer of pasta and place it over the filled one.
close with a layer of fresh pasta
With the help of a pastry cutter wheel,
or a round cutter, cut the ravioli.
Reinforce the closures by pressing lightly with your fingers.
And place the ravioli on a floured tray.
In a pot, put the oil and garlic and sauté, add 10 1/2 oz of diced pumpkin, a teaspoon of vegetable bouillon, and 1 glass of water
Let it cook for about 15 minutes, then season with salt and pepper, add 1 cup of ricotta and a sprig of finely chopped rosemary, mix and blend everything.
In the jug, put the oil and garlic and sauté, 3 min. at 230°F reverse speed 1 with the measuring cup.
Add 10 1/2 oz of diced pumpkin, a teaspoon of vegetable bouillon, and 1 glass of water.
Let it cook for about 15 minutes at 212°F with the basket instead of the measuring cup reverse speed 1.
Finally, season with salt and pepper, add 1 cup of ricotta and a sprig of finely chopped rosemary, mix, put the measuring cup on, and blend everything. Speed 8 for 2 min.
Cook the pumpkin and ricotta ravioli for a few minutes in a pot with salted boiling water.
Once ready (when they float), drain them and add them to the sauce, sprinkle with pepper, and the Pumpkin and Ricotta Ravioli with Rosemary Scent are served.
Enjoy your meal!
Storage
Pumpkin and Ricotta Ravioli with Rosemary Scent
They can be kept in the fridge for up to 2 days sprinkled with flour, or 2 months in the freezer well arranged on a tray and then cooked directly from frozen.
Variations:
You can replace the pumpkin with zucchini
For the dressing, both for tortelli and ravioli, you can choose a simple sauce based on butter, parsley, and sage, or prepare a pumpkin flower pesto or a vegetarian mushroom-based sauce.
FAQ (Questions and Answers)
Pumpkin and Ricotta Ravioli with Rosemary Scent
Can I enrich the filling differently?
Of course, regarding the filling, besides the typical pumpkin and ricotta ravioli, you can try many other variations. Pumpkin pulp indeed pairs excellently with chopped walnuts or chestnuts, with speck or sausage, but also with gorgonzola or fontina cheese.
