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.
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.
1 tsp nutmeg
70 g parmigiano
1 tbsp honey
1 tsp mustard powder
1 tbsp water
20 g ground walnuts
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.
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.
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.
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.
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.
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
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.
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.
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.