Tag Archives: zucca

Pumpkin Amaretti Ravioli

Since I was a child, I have always related Christmas to fresh egg pasta. My mother still makes fresh pasta with my dad’s helpful hand.
I still remember the taste of this amazing ravioli: the mix between pumpkin and amaretti is extraordinary.

Ravioli Mantovani
Sadly, the original recipe requires Mostarda, a particular kind of condiment from Mantua. I didn’t find it here so I made a mixture with a tablespoon of honey, a teaspoon of mustard powder, and a bit of hot water.

Ingredients

Filling

  • 250g pumpkin
  • 100g amaretti
  • 1 egg
  • 1 tsp nutmeg
  • 70 g parmigiano
  • 1 tbsp honey
  • 1 tsp mustard powder
  • 1 tbsp water

Pasta

  • 3 eggs
  • 300g flour
  • Salt

Dressing

  • 150g stilton
  • 25g butter
  • 20 g ground walnuts
  • Honey

Ravioli Mantovani

Method

Filling

  • Bake the pumpkin in the oven at 180 °C/360 °F for 20 minutes; it will go soft. Let it cool and blend it.
  • Make a mixture with honey, mustard and hot water.
  • Add the mixture and all the remaining ingredients but the egg to the pumpkin. Work the mix with a spoon and stir all the ingredients. Once they are completely mixed, add the egg yolk; if the filling looks too dry, you can add the white.
  • Cover the mixture and leave it in the fridge overnight.

Pasta

  • Mix the beaten eggs, the flour and a pinch of salt.
  • Knead until the resulting dough is perfectly smooth and elastic (there must be no white spots on the surface).
  • With the pasta machine, roll out the dough into a 1 mm sheet.
  • On half of the sheet, place a spoonful of filling for each raviolo, evenly spaced, leaving 1 ½ inch between them.
  • Fold the sheet and make a light pressure around each spoonful of filling to seal it.
  • Cut the ravioli using a cookie cutter and press the edges of each one with your fingers.
  • Let the ravioli dry for 20 minutes.

Dressing

  • Cook the ravioli in abundant boiling salted water. In the meantime, melt the butter in a pan.
  • Once ravioli are ready (after 10-15 minutes), drain them and put them straight away in the pan. Add the Stilton, and gently stir everything until the cheese has completely melted.
  • Serve the ravioli with a sprinkle of roasted walnuts and a drizzle of honey.
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Pumpkin Spice Latte Gnocchi

Does it ever happen to you to taste something and guess how it would be in a different form?
I suppose most of you have had at least once the famous source site pumpkin spice latte. I tasted it just two weeks ago, and the result of that experience is this recipe that to be honest has been kind of a surprise.

Let’s go straight to the point and make some http://boxartsds.com/2014/04/cum-sociis-natoque-penatibus-et-magnis-dis-parturient-montes-nascetur-ridiculus-mus/ oven-baked coffee flavoured gnocchi  with a spiced pumpkin cream and  stringy http://tonovconstruction.com/custom-carpentry/kitchen-remodeling-2/ mozzarella cheese crust.

Pumpkin Spice Latte Gnocchi
Pumpkin Spice Latte Gnocchi

The idea in my opinion is very simple; I tried to keep the flavour as close as possible to the original. The recipe could still be improved, but I must admit that as a starting point it was pretty remarkable; I suppose it could be great with some more “spiciness” like some hot chilli.

Ingredients

  • 800g potatoes
  • 400g squash (butternut or pumplkin)
  • 300g dried mozzarella
  • 2 shots of espresso coffee
  • 2 tbsp cinnamon
  • Grated hard cheese (preferably parmesan cheese)
  • ½ cup milk
  • Salt
  • Pepper
  • Plain flour

Method

Gnocchi

  • Steam the potatoes for 45 minutes, until they are completely cooked and soft.
  • Smash them in a large bowl, pour the coffee, and mix them until they have a uniform colour.
  • Add the flour. Keep mixing and adding flour as long as the potatoes absorb it; stop when the mixture is compact and smooth. If it starts crumbling, add just a bit of water to fix it. There is no fixed proportion; for example I used about 200g of flour.
  • On a floured surface, roll the dough with your hands and make a ½ inch wide tube. Cut the tube into pieces 1 inch long.
  • Roll each piece on the tines of a fork by pressing it softly with your thumb.
  • Make them rest on a floured canvas for about an hour.

Sauce

  • Cook the squash in a pan with the milk and the cinnamon for about half an hour, adding some water when it gets dry.
  • Once the squash is soft, blend it and adjust with salt and pepper according to your taste.

Composition

  • Boil in hot water the gnocchi until they float, drain them and place them in a casserole.
  • Mix the gnocchi with the pumpkin sauce and cover them with some diced mozzarella and the grated cheese.
  • Put the casserole in preheated oven at 200°C/390°F grill option for about 5 minutes, until the top is golden.

 

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