COOKING AND SURROUNDINGS
PUMPKIN AND CHEESE
Ingredients for 6 people:
for the stuffing:
500 grams pumpkin pulp,
one mozzarella cheese,
100 grams sheep cheese
groviera cheese (Swiss or French cheese with holes),
one half onion,
a glass of wine,
salt and pepper.
Place the pumpkin
in the oven and dry it for about 10 minutes, cut it into small pieces. In a fry
pen pour some olive oil add the onion cut in very small pieces, the garlic clove
(which will be removed quite soon), the pieces of pumpkin and the wine.
Let everything cook on a low fire until all of the liquid will be evaporated
while squeezing once in a while with a fork. In the meantime boil the
potato and grate the different cheeses. Once the pumpkin will be done add all of
the cheeses, some pepper powder, the mashed potato, an egg yolk, the cooked
pumpkin, salt (according to personal taste).
On a thin
flattened layer of fresh egg dough (you can get some frozen), spread a beat of
egg white and water; line up small quantities of the stuffing cover with another
layer of fresh egg dough you had already flattened and put aside. Now cut
using the proper round wheel shaped knife while being careful of cutting
exactly where there is no stuffing. Separate one by one your ravioli, cook them into boiling and salted water, strain them. After organizing them into
individual plates season with melted butter with sage and "parmigiano"
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