Origin of dish:
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Type of cooking:
Preparation time: 1440 minutes
Cooking time: 15 minutes
Ingredients (for 2 people) :Method: First make the pasta dough (ideally the night before) by combining the flour with the eggs and kneading until you achieve a smooth texture.
Leave the dough to rest in the fridge.
Now onto the main event! Drizzle the pumpkin with olive oil, season with salt, pepper and thyme and roast in the oven at 180 degrees celcius until soft and tender.
Puree the pumpkin flesh in the food processor until you get a smooth mixture. Season to taste.
Roll out thin sheets of pasta and gently place a dollop of pumpkin puree for each ravioli on top.
Add another layer of pasta on top and shape tightly around each dollop of pumpkin. Cut out the ravioli using your pasta cutter.
Blanch the chicory leaves in a pan of boiling salted water for a few minutes until cooked but still firm. Chop the leaves into strips about 2 inches long.
In a separate pan melt the butter and a little water to make an emulsion. Add the chicory to the pan.
Now blanch the ravioli in the boiling water for a couple of minutes. Drain and add the pan with the chicory and butter. Add a little of the water from the other pan.
Serve the ravioli onto flat plates, spooning the emulsion and the chicory leaves generously over each dish. Sprinkle with plenty of parmesan!