• 1 hour and a half
  • Low

Autumn ravioli

For the dough (about 8/9 ravioli)
200 g di Type 00 common wheat flour
2 medium eggs
A pinch of salt

For the filling
300 g of cow's milk ricotta cheese
2 tablespoons of parmesan cheese
a pinch of salt

For seasoning
150 g of pumpkin
50 g of robiola cheese
Chopped fresh parsley
1 porcini mushroom
20 chestnuts
Salt and pepper to taste.

First prepare the fresh pasta, working all the ingredients on a floured work surface until a smooth dough is obtained. Then cover it with a tea towel and let it rest for at least 15 minutes. In the meantime, make the filling for the ravioli, mixing together the ricotta cheese, Parmesan cheese and a pinch of salt.
Once the resting time has elapsed, take the dough and flatten it with the help of a rolling pin to make the thickness uniform. At this point you can give the ravioli the shape you prefer, taking care to seal the edges well to prevent them from opening when cooking.
Once you have prepared all the ravioli, let them rest on a work surface that you have previously dusted with semolina flour.
Move on to the topping: in a skillet, cook the pumpkin with a little oil for about 15 minutes, season with salt and pepper; go ahead and blend it with some robiola and, if you prefer, parmesan cheese. In a separate pan, cook the thinly sliced porcini and add the chopped chestnuts, previously boiled.
When the cooking is finished, add more salt and pepper. Go ahead and cook the ravioli in plenty of salted water and serve with the pumpkin cream, porcini mushrooms and chestnuts. Scatter some chopped fresh parsley and a little ground black pepper.

In collaboration with Farina Lievito e Fantasia

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