The tree-shaped ravioli in pumpkin and cashew cream is a main course of simple and genuine fresh pasta, but above all very scenic! Therefore, they will be perfect to be prepared on the occasion of Christmas festivities. I proposed it for New Year’s Day, but of course, you could use the tree-shaped ravioli recipe on other special occasions, turning them into classic ravioli. They are still visually impactful and, if you have kids, it will also be fun to prepare them with their help. Be sure, once seated at the table, they will appreciate them even more! Making them is really simple, just knead a classic fresh egg pasta, I combined type 1 flour and semolina, then enriched it with a spinach puree. Once rolled out, you can subsequently cut out the tree shapes using a classic themed cookie cutter. The idea was then to fill them and season them with ricotta, but at the last moment, I had to improvise and choose an alternative that fortunately turned out to be winning! The final plating with grated pecorino, like snow, and the crunchiness of the cashews, which I added whole but suggest you reduce to crumbs, will give that extra unexpected touch!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 4 Hours 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for the ravioli
- 3/4 cup type 1 flour
- 3/4 cup semolina flour
- 3 1/2 cups spinach (fresh, already cleaned)
- 2 eggs
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 7 oz pumpkin (cleaned)
- 2 tablespoons stracchino (or robiola, squacquerone, etc.)
- 2 slices cooked ham (about 1 oz)
- 2 tablespoons Sicilian pecorino (grated)
- 1 pinch salt
- 10 1/2 oz pumpkin (cleaned)
- 2 potatoes (small or 1 large)
- 1 carrot
- 1 fresh spring onion
- 1 1/2 oz pecorino (grated)
- 1 1/4 oz cashews
- 1 pinch salt
- to taste pepper
Preparation
Follow all the steps to prepare the tree-shaped ravioli. Keep them slightly dusted with semolina and covered with a cloth while waiting to prepare the pumpkin cream or in the fridge if you make them the day before.
In a large pan, brown the fresh spring onion cut into rings.
Add the pumpkin, potatoes, and carrot cut into cubes and flavor for 2′ over high heat.
Just cover with hot water and adjust the salt. Cook for 30′, adding very little more water only if needed. The broth should be completely absorbed in the end.
Turn off, pepper to taste and blend with a hand blender.
You should achieve a creamy but coarse consistency.
Add the grated pecorino and mix.
Boil the ravioli for 1′ and dress them with the pumpkin and pecorino cream. Garnish with cashews placed whole or crushed. It’s up to you!
And voilà… your tree-shaped ravioli are ready to be enjoyed!
Bon appétit from La cucina di FeFè!
Tips, notes, variations, and suggestions
🟣 Naturally, I wanted to season these tree-shaped ravioli for the festive occasion with a more unusual dressing, but this is not the only possibility! They pair perfectly with many other combinations, so unleash your creativity. You can serve them simply with butter and sage or with fresh tomato sauce, a Parmesan cream or sweet gorgonzola, or with a walnut pesto or arugula. In short, you have endless options!
What can I put in the filling instead of cooked ham?
You can use the same amount of smoked salmon or, for a vegetarian version, you can add 50 g of sun-dried tomatoes in oil, well-drained, or some sautéed champignon mushrooms.
