Ravioli “Spring Baroque”

Description

In anticipation of a late spring awakens the imagination and willingness to play with the scents, tastes. Cocoa gives the dough a light tart note and a harmonious contrast with the filling of pumpkin and Amaretti, crispy sage leaves complete the flavor composition.

Ingredients

Flour

80 g
Cocoa powder

20 g
Chicken egg

1 piece
Pumpkin

250 g
Cookies

10 piece
Butter

30 g
Dry white wine

1 Tbsp
Vinegar

1 Tbsp
Sage
Salt
Black pepper
Nutmeg

Cooking

In the beginning make the dough for ravioli, as it would still and “rest”. Mix the flour, cocoa, egg, tablespoon of wine and a pinch of salt. Knead the dough until elastic and smooth consistency, if necessary, gradually adding flour.

Then wrap the dough with cling film and leave in a cool place ( minimum 30 minutes).

The pumpkin must be washed and cut into slices, lay on a baking sheet and bake in the oven at 180°C for approximately 30-40 minutes. Raw pumpkin weighed 400 grams, after cooking and cleaning - 250 and specified ingredients in the weight roasted pumpkin.

After cooling, you can clean the pumpkin and blend. Then make our stuffing with a spoon of balsamic vinegar, salt and add mashed into crumbs Amaretti cookies, black pepper and nutmeg. Place the filling into a pastry bag.

Roll out the dough as thin as possible into long strips. Choose a convenient way - rolling machine or rolling pin, it is important to achieve a dough thickness of about 1 millimeter.

For making ravioli, I use a special form. Having laid to form a layer of the dough, add the filling recess.

Then close the other layer, pre-moistened sections of dough around the filling. Try to firmly press the dough to the filling without leaving air inside.

In the conclusion to roll with a rolling pin “carving” the block into individual ravioli. Flip the form and retrieve the ravioli. From this amount of ingredients I get from 26 to 28 pieces.

The use of the form helps to cook a dish in the minimum time and provides a good aesthetic level, but not a prerequisite. Each owner can use any convenient way of modeling.

Boil ravioli in boiling salted water for 2-3 minutes. Melt the butter and fry in it for a few seconds, the leaves of sage.

Serve the ravioli watering flavored sage oil, adding cookie crumbs Amaretti and crispy sage leaves.

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