Ravioli di zucca

Prepare ingredients.
Cut 500 grams pumpkin into pieces.
Take a baking tin and a baking paper on it.
Place punkin chunks on the baking paper.
Insert the baking tin into the oven.
Turn the oven on and set the temperatur: 160°C, circulating air.
Bake for 40 minutes or until pumkin is golden and tender.
Mash lightly with the back of a spoon.
Chop a bunch of parsley finely.
Add chopped parsley to pumkin.
Chop 1-2 scallions finely.
Add also chopped scallions to pumkin.
Put 1-2 tablespoons of pine nuts in a dry frying pan.
Cook for 3 minutes over medium-heat, stirring frequently or shaking pan until golden.
Remove from heat and let cool down.
Add cooled pine nutd to a mortar.
Using the pestle, grind the nuts in the mortar until fine.
Add ground nuts to the pumkin.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Mix in gently.
Add parmesan cheese.
Mix in again.
Put aside.
Put 250 grams of flour into a bowl.
Add 1/2-1 teaspoon of salt.
Mix in.
Break 2 eggs and add to it.
Mix until the mixture forms a dough.
Knead dough about 1 minute by hand.
Take a dough hook.
Knead the dough until smooth.
Remove dough and shape into a ball.
Wrap dough in plastic wrap and let stand for 30 minutes.
Prepare a lightly floured surface.
Unwrap the dough ...
Divide dough into portions.
On a lightly floured surface ...
Roll each portion into a square.
Option 1: use ravioli mold to make ravioli. Cut rolled out dough so that they are wider and longer on all sides of the mold.
Place one sheet of pasta over the ravioli maker. Gently press the pasta  into the depressions of the mold to form cups.
Place about a tablespoon of filling into each pocket.
Roll an other portion into a square.
Place the sheet of pasta over the ravioli filling.
Use a rolling pin to press the two layers of pasta together. Start with gentle pressure to press out any air and to form a seal.
Then use more pressure to cut the pasta into individual ravioli.
Peel off excess dough from around the ravioli.
Turn the ravioli maker over and give the mold a shake. The ravioli should easily fall out of the mold.
Place the ravioli in a single layer on a plate that has been sprinkled with cornmeal or on a parchment-lined cookie sheet.
Option 2: if you don't have a ravioli maker, use a glass to make ravioli.
Cut circles out with an upside-down glass.
Put 1 tablespoon of filling on each circle.
Fold the dough over ...
... and pinch the edges together.
Place the ravioli in a single layer on a plate that has been sprinkled with cornmeal or on a parchment-lined cookie sheet.
Heat 1,5-2 liter of water in a pot.
Add 1 teaspoon of salt.
Bring to a boil.
Place ravioli in a boiling, salted water for 3 to 4 minutes.
Fresh pasta cooks very fast; once they rise to the surface of the water they are done. Use a ravioli skimmer to transfer them of a serving platter.
Put 2-3 tablespoons of butter into frying pan.
Melt it.
Prepare servings.
Drizzle melted hot butter over ravioli.
Add parmesan cheese.
Drizzle olive oil over ravioli (optional). Serve.
Enjoy your meal!


Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce.

Ravioli di zucca is pumkin ravioli with butter sauce.


250 grams flour
2 eggs
500 grams pumpkin
1 bunch parsley
1 scallions (1-2)
1 tablespoon pine nut (1-2 tablespoons)
2 teaspoons salt (2-3 teaspoons)
1⁄2 teaspoon pepper powder
  grated parmesan cheese
2 tablespoons butter (2-3 tablespoons)
3 tablespoons olive oil (optional)