Green Ravioli with Pumpkin and Sage Sauce
Pasta and Pizza • Italian
Description
Green ravioli with pumpkin and sage sauce
Ingredients
- Wheat Flour 15 oz
- Water 1 tablespoon
- Chocolate eggs 3 pieces
- Spinach 5 oz
- Pumpkin 5 lbs
- Amaretti 5 oz
- Mustard Greens 2 tablespoons
- Butter 5 oz
- Grated Pecorino Pepato Cheese 5 oz
- Sage 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Wash the spinach, blend it with water in a blender, pour it into a pot, heat to 160°F (no more: above 90 degrees, the spinach will turn yellow), cook for about ten to fifteen minutes until the mixture coagulates — the water and spinach will separate, filter through a cloth over ice (to preserve the bright green color), squeeze out the excess, and cool in the refrigerator.
Step 2
Mix the eggs with the chlorophyll, knead the dough, and let it rest for thirty minutes to one hour. Bake the pumpkin in the oven at 355°F for one hour covered with foil and for another thirty minutes without foil, let it cool slightly, scoop out the flesh, drain the juice, squeeze it out, and transfer it to a blender, blend together with cheese, amaretti, and mustard, then fill a piping bag.
Step 3
Roll out the dough in a pasta machine, pipe half a teaspoon of filling every four centimeters, cover with a second sheet of dough, and cut squares measuring four centimeters on each side with a pasta cutter, cook in salted boiling water for two to three minutes.
Step 4
For the sauce, melt one hundred grams of butter in a pan, add eight sage leaves, a pinch of salt, and sauté for one to two minutes. Place the agnolotti on a plate, drizzle with the sauce, and sprinkle with parmesan.
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