Home / WORLD WIDE COOKING RECIPES / Italian Cooking Recipes / Pumpkin and Ricotta Ravioli with Crispy Bacon

Pumpkin and Ricotta Ravioli with Crispy Bacon

 

Ingredients

 

Makes 36 ravioli

Serves 6- 12

For the pasta

• 250 g semolina flour

• Yolks from 3 medium sized eggs

• Salt

 

Method

1 Place the semolina flour in a nlii6ng bowl and add a pinch of salt

2. Separate egg yolks and lightly beat in a bowl until smooth

3. Pour yolk over flour and mix by hand, needing thoroughly until the dough is smooth and elastic.

4 If the dough remains dry add a little water if it is too wet add flour

5. Follow the instructions on your pasta maker and roll out thin, flat sheets of dough

 

For the filling

 

• 225g ricotta

• 1 small pumpkin

• Zest of ¼ orange (preferably unwaxed)

• ¼ teaspoon ground nutmeg

• Salt and Pepper to taste

 

For the brown butter sauce & topping

• 6 leaves sage

• 6 tbsp butter

• Bacon/pancetta strips, cooked until crispy

 

Method

1. Slice the pumpkin into 8 wedges and roast in the oven until tender but no crisp at the edges

 

2. Scoop the pumpkin into a bowl and allow cooling.

 

3 Once cool, mix in the ricotta, orange zest nutmeg, salt and pepper. Set aside.

 

4. If using a ravioli mould, press one sheet of pasta into the bottom, place a scant teaspoon of the ricotta mixture into each ravioli circle, then place a second sheet of pasta on top, roll down, and turn out onto a flat surface. If nl2klng ravioli by hand, then place a sheet of pasta onto a well-floured surface, place scant teaspoons of the ricotta mixture 1” apart from each other in 2 rows, then place a second sheet of pasta on top. Cut into squares so that the mixture is in the center of each square.

 

5. Place the ravioli, 6 at a time, in a large pot of salted, boiling water and cook until they float to the surface.

 

6. For the brown butter sauce, gently cook the butter and the sage on low heat until the butter turns a nutty-brown color. Strain to remove any sediment

 

7. To serve, stack 3 ravioli in a bowl, drizzle with the brown butter sauce, and top with the crispy bacon and butter-crisp sage.

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