How to do this – 4 persons
- 1 egg
- 1/2 teaspoon salt
- 1 cup flour
- 2 tablespoons water
Take a bowl, mix flour, egg and salt, and add enough water to build a stiff dough. Roll out the dough by hand (or pasta machine) and cut the form you like.
- 1 kg pumpkin
- 200 gram Parmesan
- 1 egg
- Grinded nuts or Nutmeg
- Some salt
- Hint of Chilly after personal taste
Mix pumpkin pulp with Parmesan, nut, chilli, hint of salt and egg.
Put the filling in the pasta forms. Close all sides well. Boil the ravioli in water with salt and butter for some minutes.
Serve with Parmesan sauce in the bottom of the plate. Add the Ravioli. If you like decorate with some Balsamic. Serve. Pumpkin ravioli suits well also with Ragu sauce.
As this dish has sweet taste of pumpkin and strong taste from Parmesan cheese, a stronger Etna white suits well as a lighter Sicilian red wine. See our suggestions below (Wines to be found in shop).