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4-6

300 g durum wheat; 200 g peeled pumpkin; 50 g amaretti biscuits; 3 eggs; 3 tbsp grana padano or parmesan cheese; 1 tsp lemon zest; 2 tbsp melted butter; a few sage leaves; salt, nutmeg

Pumpkin ravioli (Ravioli di Zucca)

Bake the pumpkin in the oven at 150ºC for 1 hour. Meanwhile mix the flour with the eggs and olive oil and season with salt. Mix to form a smooth dough. Gather the dough into a ball and wrap it in cling film. Leave to stand at room temperature for 30 minutes. Dice the pumpkin and blend it in a blender with the cheese, a pinch of nutmeg, salt, the biscuits and lemon zest. Roll out the dough and cut it into two sheets. Spoon the pumpkin filling onto one sheet and brush the dough with water around the lumps. Cover the filling over with the second sheet of pasta and stick the two sheets together with your hands. Cut the ravioli out and place them on a floured surface. Boil them in salted water for 5-6 minutes. Meanwhile fry the sage in butter on a low heat. Drain the ravioli and then place them in the pan with the sage. Shake the pan a couple of times and warm them up. Serve immediately sprinkled with cheese.

Равиоли с тыквой (Ravioli di Zucca)

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Андрей (talerka).

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