Pumpking Ravioli with Parmesan Cheese Sauce and Glaze with Balsamic Vinegar of Modena

Pumpking Ravioli with Parmesan Cheese Sauce and Glaze with Balsamic Vinegar of Modena

FOR THE PASTA

3 c. all-purpose flour, plus more for parmesan sauce
60 mL of warm water
1/2 tsp. Salt
1tsp of oregano
Extra Virgin Olive Oil

FOR THE FILLING

1 (15-oz) can of pumpkin
1 c. freshly grated parmesan
2 tsp of Black Glaze with Balsamic Vinegar of Modena
Milk
Salt
Pepper

FOR PARMESAN CREAM SAUCE

Pinch nutmeg
250 Ml of Flour
Pepper
1 cup of Milk

FOR SERVING

Pinch nutmeg
Freshly grated Parmesan, for serving
Balsamic Glaze with Balsamic Vinegar of Modena


Suggested match

Glaze

with "Balsamic Vinegar of Modena PGI"

cad.

Method

Prepare pumpking by removing seeds and the external and cut onto cubes. In pan, add some Extra Virgin Olive Oil and leave on the stove for at least 20 minutes.

Meanwhile, in a medium bowl, whisk together flour, 1tsp of oregano, 1 tsp of Extra Virgin Olive Oil, salt and wearm water as needed. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.

Once pumpkningis ready, remove from the pan and put into a bowl. Mix to leave it smooth and creamy and add two tablespoon of Balsamic Glaze with Balsamic Vinegar.

When ready to roll pasta, cut dough into quarters. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Reduce setting by one degree. Repeat process of rolling and folding 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half.

Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough on top and press between filling to seal, making sure to press out as much air as possible. (Air trapped in the ravioli will force them to the surface when boiling.) Using a biscuit cutter or knife, cut between each pocket to make individual ravioli. If desired, use fork tines to seal ravioli shut.

Boil Ravioli for 3-4 minutes and drain.

In the meantime prepare the parmesan cream: cook over low heat milk (without arriving at boiled temperatura).
In another saucepan, cook over low heat, 25 mL of Extra Virgin Olive Oil, 50 g of flour, some pepper and pinch nutmeg. Whinsk everything and add milk a little at a time. Continue to whinsk everything. Once the creami s smooth, with a whinsk add grated parmesan cheese untili t is totally mixed.

Serve the Ravioli on Parmesan Cream Sause and add a few drops of Balsamic Glaze with Balsamic Vinegar of Modena PGI. Add on top some parmesan cheese and some pinch nutmeg.

Creativity in the kitchen.
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Creativity in the kitchen.
Try them with this recipe

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