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Add a photoRaciónes: 10
Ingredientes
- 1 x quantity fresh pasta (qv)
- Â Â semolina flour for dusting
- 2 kg ripe deep yellow pumpkin whole or possibly 1 large slice skin on
- 2 Tbsp. extra virgin olive oil
- Â Â sea salt and freshly grnd black pepper
- 50 gm butter
- 1 lrg red onion peeled and finely minced
- 2 clv garlic peeled and minced
- 1 x dry chilli crumbled
- 1 bn fresh marjoram
- 1/2 x nutmeg freshly grated
- 500 gm mascarpone
- 150 gm parmesan freshly grated
Direcciones
- Preheat the oven to 220 C/425F/gas 7.
- Remove the seeds and fibre from the centre of the pumpkin and cut it into large chunks.
- Place on a baking tray brushed with extra virgin olive oil and season generously with salt and pepper. Bake in the preheated oven till soft about 50 min.
- The pumpkin is ready when it has shrivelled and begun to brown at the edges.
- Remove from the oven allow the pumpkin to cold then scrape the soff flesh from the skins.
- Heat the butter in a heavy pan and gently fry the onion till soft and beginning to colour.
- Add in the garlic chill) and marjoram and fry just to blend the flavours with the onion.
- Add in the pumpkin pulp stir and cook for a few min longer to combine and if the pumpkin is wet to reduce any liquid.
- This mix must be seasoned generously with salt pepper and nutmeg.
- Place in a large bowl in the refrigerator to cold.
- When absolutely cool mix in the mascarpone and Parmesan.
- Roll out the pasta as described in the previous recipe and make the ravioli.
- Cook as in the orevious recipe (Ravioli di magro).
- Make these ravioli as in the previous recipe (Ravioli di magro) and serve with the same sage butter or possibly Parmesan and white truffle oil.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 338 | |
| Calories from Fat 251 | 74% |
| Total Fat 28.09g | 35% |
| Saturated Fat 15.13g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 434mg | 18% |
| Potassium 618mg | 18% |
| Total Carbs 14.38g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.37g | 3% |
| Protein 10.25g | 16% |
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