Ravioli Candies with Pumpkin and Chestnuts
Pasta and Pizza | Italian cuisine
⏳ Time
3 hours
🥕 Ingredients
17
🍽️ Servings
6
Description
Ravioli candies with pumpkin and chestnuts
Ingredients
- Muscat Wine - 2 lbs
- Ricotta cheese - 8.8 oz
- Chili Flakes - ½ teaspoon
- Nutmeg - to taste
- Olive Oil - 1 fl oz
- Peeled chestnuts - 7.1 oz
- Sage - 0.5 oz
- Young Spinach "Belaya Dacha" - 2.6 oz
- Butter - 3.5 oz
- Clementines - 4 pieces
- Chopped almonds - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Egg white - 12 pieces
- Wheat Flour - 14.1 oz
- Semolina - 2.6 oz
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 356°F (Gas mark 4).
Step 2
To prepare the filling, wash the pumpkin, carefully cut it in half lengthwise, and remove the seeds. Then cut into eight large wedges and place on a large baking tray.
Step 3
Add all the ricotta whole, sprinkle with chili flakes and a pinch of sea salt and black pepper, then grate half of the nutmeg. Drizzle with oil and gently mix. Bake for 1 hour.
Step 4
Crush the chestnuts, chop the sage leaves, sauté both in a small amount of oil, then add to the tray with the pumpkin. Bake for another 15 minutes or until the pumpkin is tender and golden, and the ricotta has a rough appearance.
Step 5
Grate the parmesan finely, season the contents of the tray with it, and mash everything together until smooth. Leave to cool completely.
Step 6
Prepare the pasta dough in a food processor by blending the spinach and egg yolks together before adding the dry ingredients. Add the flour, semolina, and first-press olive oil, and knead into a firm dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 7
Divide the pasta dough in half, leaving one half for another day. Cut the remaining piece in half and roll it out into sheets 2 mm thick—use a pasta machine or do it manually with a rolling pin.
Step 8
Cut the dough into rectangles measuring 15x12 cm. Place 2 tablespoons of filling along the bottom edge of each, leaving 1.5 cm at each end.
Step 9
Brush the dough with a damp brush, then roll and pinch the sides to shape them like candies.
Step 10
Repeat with the remaining sheets and filling to make a total of 24 candies. As you prepare them, transfer to a surface dusted with semolina.
Step 11
For the sauce, melt the butter in a large skillet, then when it foams and begins to darken, squeeze in the clementine juice and whisk to create a creamy butter sauce. Season with pepper and simmer on very low heat until needed.
Step 12
Boil the ravioli in a large pot of salted boiling water for 3–4 minutes, then transfer them to the buttery sauce and drizzle with cooking water. Cook in batches (the first can sit in the sauce while the others cook).
Step 13
Before serving, sprinkle with grated nutmeg, parmesan, and toasted chopped almonds.
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