500 gr. pumpkin flesh, roasted and mashed
5 amaretti biscuits, crushed
50 gr. Parmesan cheese, freshly grated
nutmeg, freshly grated
200 gr. 00 flour
200 gr. whole wheat flour
1 tbsp olive oil
2 tbsp mineral water
10 fresh sage leaves
50 gr. butter
Prepare the pasta by mixing flour, eggs, a pinch of salt, a tablespoon of olive oil and two tablespoons of mineral water.
Knead to form a dough and let it rest in the fridge for about 1/2 hour in a plastic wrap.
Prepare the filling mixing in a blender the roasted squash, five amaretti, 50 g parmesan, nutmeg and a pinch of salt.
Get the stick of dough from the refrigerator and divide it into smaller parts. Roll out the dough thinly to create rectangles sized 30x15 cm. Use a spoon to put little balls of filling well spaced in the middle of the rectangle of dough. Moisten the edges of the rectangle (helping with a brush dipped in water) and then fold it back on itself. Stick the edges around the filling, trying to get any air.
Cut the dough into ravioli by a wheel.
Boil salted water in a pot. After about 5 minutes in the boiling water the ravioli will be cooked. The cooking time will depend on the thickness of the dough.
Season with melted butter flavored with a few sage leaves.
If you have any doubts, look at the video recipe, clicking on the photo above.