Pumpkin Tortelli with Bacon and almonds

ingredients for 6 persons

500 g of fresh egg pasta, 3 tablespoons flour, 800 g of yellow squash with thick rind 250 g Diced Bacon, 60 g of peeled almonds, 100 g of breadcrumbs, a clove of garlic, 2 egg yolks, egg whites, 60 g of very colorful mostarda di frutta, cut into strips, 100 g butter, 2 tablespoons of olive oil, 6 tablespoons grated Parmesan cheese, 1/2 lemon, 3 bay leaves, nutmeg, salt, pepper preriscaldaste the oven to 160° c.

Remove Peel, seeds and filaments to the pumpkin piece. Wash the pulp, dry it and cut it into pieces of about 3 cm. Always coil them one at a time into aluminum paper. Arrange on baking, bake and cook the pumpkin for 30 minutes or until it is soft.

Refrigerate and pass the food mill, leaving her to fall into a bowl. Peel the clove of garlic and tritatelo with wash and dried rind of the lemon and half the almonds.

Heat the oil in a saucepan and let Cook the chopped with a bay leaf and then shall clear away. Add the bread crumbs and toast for 3 minutes, stirring with a wooden spoon. Melt the butter in another saucepan and tostatevi for 30 seconds the remaining almonds.

Keep them aside after they drain well with a slotted spoon. Add the bacon in cooking, add salt, pepper and nutmeg. In the bowl with the pumpkin add the breadcrumbs, egg yolks, 2 tablespoons Parmesan cheese, half lemon juice, salt, pepper, nutmeg and mix well. If the dough is not United other grain firms.

Let rest in refrigerator for 20 minutes.

Roll out the dough on the floured work surface and crop it into squares of 10 cm to the side.

In a deep dish Beat egg white for a few seconds without mounting, spennellatelo on a single square. Spread the filling on the square, balls (must not be placed right in the Centre, but moved to one of the vertices, otherwise when you bend the browse the filling expands on the crease and will ruin).

Fold the dough over filling, forming triangles. Press the edges to adhere the dough.

Bring to a boil 5 litres of salted water in a pot, submerge the ravioli and cook until they return to the surface (6). Drain them well with the slotted spoon and place on serving dish.

Spolverizzateli with the remaining grain with roasted almonds, pour the hot sauce with Bacon, mixed garnish with mustard and bay leaf and serve.

We propose other versions of ravioli stuffed with pumpkin:

classical macaroons

Prepare the pumpkin puree as is indicated in the recipe above, add 50 g amaretti and 100 g of finely chopped mustard. Add the grated Parmesan to make a firm dough, flavored with salt, pepper, nutmeg. Prepare the ravioli as in the first recipe, but instead of folding them into triangles give it the shape of a triangle. Boil and toss with melted butter flavored with Sage and a few little amaretto.

Rich with sausage

350 g Saute chopped sausage in a skillet with oil and chopped onion, washed with a glass of white wine and let evaporate. Keep aside half. Mix the pumpkin puree the rest with 2 egg yolks, grated abundant grain, 2 tablespoons of lemon juice, salt and pepper. Divide the dough into strips 4-5 cm broad, with half the egg white spennellatene, place the stuffing to regular distance and cover with the other strips, making it adhere well. With a wheel cut square ravioli, boil them and toss with Parmesan and sausage from the heated tightness with 80 g of butter.

Unusual with fruits of the forest

Mix the pumpkin puree 100 g of Parmesan cheese, 2 egg yolks and 80 g of blueberries and raspberries. Add juice and zest of 1/2 orange juice, salt and pepper. Prepare ravioli by giving him the round shape with a pastry cutter to approximately 5 cm in diameter. Boil and season with 80 g of melted butter. Complete with slivers of Parmesan cheese, blueberries and raspberries.