Pumpkin and ricotta ravioli with walnut pesto: the recipe for rich and creamy filled pasta

I Pumpkin and ricotta ravioli with walnut pesto I am a first gourmet and delicious, ideal to bring to the table for Sunday lunch, a special occasion or a cena with vegetarian guests. They are made with the fresh pastry egg pasta then stuffed with a creamy filling, with sweet and delicate notes, based on pumpkin purée, ricotta, grated parmesan and sage leaves. All seasoned with a nut pesto, with an intense taste and a rustic and slightly grainy texture, able to perfectly enhance the balanced taste of the filling.

In order not to compromise the success of the recipe, choose a variety of pumpkin with a firm and compact pulp, and remember to drain the ricotta whey before adding it to the rest of the ingredients: this way the dough will remain dry and consistent, and the ravioli will not break during cooking.

Before filling the pasta, make sure the filling is not too soft and, if necessary, make it more compact by adding a handful more grated parmesan cheese. If you wish, you can flavor the pumpkin with a pinch of turmeric or you can replace the marjoram with a few sprigs of peeled thyme or rosemary needles.

Find out how to prepare pumpkin and ricotta ravioli with walnut pesto by following the step-by-step procedure and tips. If you liked this recipe, also try the pumpkin tortelli.

How to Make Pumpkin Ricotta Ravioli with Walnut Pesto

Prepare the pasta. Place the flour in a bowl, add a pinch of salt and break the eggs in the center 1.

Work vigorously with your hands until you obtain a smooth and homogeneous paste; then transfer it to a work surface, form a loaf 2wrap it in a sheet of transparent film and let it rest at room temperature for about 1 hour.

Meanwhile, peel the pumpkin, cut it into slices and place them on a baking tray lined with parchment paper. Cover with aluminum foil 3 and bake at 180°C for about 1h30. After the first 45 minutes, flip the pumpkin slices and cook.

Prepare the walnut pesto. Coarsely break the stale bread into a bowl, moisten it with the milk 4 and let soften for ten minutes.

Blanch the walnut kernels, let them cool and remove the skin that covers them 5.

Once tender, press the bread and collect it in the bowl of a blender with the peeled walnut kernels, the clove of garlic, the grated parmesan, a few leaves of marjoram and a generous drizzle of oil 6.

Season with salt and blend everything with an immersion blender, adding a little oil if necessary, until you obtain a creamy pesto with a slightly grainy consistency seven.

Prepare the filling. Once the cooking time has elapsed, remove the pumpkin from the oven, collect the slices in a bowl and mash them with the tines of a fork; then add the ricotta well drained from the whey, flavor with sage, add a few tablespoons of grated parmesan and season with salt 8.

Mix well with an immersion blender, until you obtain a creamy and homogeneous mixture. 9.

After the rest time, roll out the dough with a rolling pin to a thickness of 2 mm and cut out many strips of dough using a rolling pin. ten.

Spread mounds of filling in the center of the dough, spacing them a few centimeters 11. Cover with another sheet, press your fingers around the filling to release the air and, with a toothed wheel, cut the ravioli.

Keep doing this until you run out of ingredients. 12then boil the ravioli in a large quantity of lightly salted boiling water.

Once ready, drain the ravioli, pour them into a serving dish and season them with the walnut pesto, diluted with a drop of pasta cooking water. Garnish with a few sage leaves 13bring to the table and serve.

Tips

If you wish, you can add some to the filling crumbled amaretto or you can replace the ricotta with 1 boiled mashed potato.

To reduce preparation times, we have chosen to make the pesto with an immersion blender but, for an irreproachable result, you can condition it, as tradition dictates, with the pestle and the special mortar.

If you wish, you can dress the ravioli with a mushroom ragout or sausagewhich go well with pumpkin, with butter and sage, with a 4-cheese sauce or with another pesto of your taste.

storage

It is advisable to eat the pumpkin and ricotta ravioli with walnut pesto hot and straight away. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day massive.