Fall Ravioli
Ingredients
- 1 2/3 cups wheat flour regular ⓘ
- 5/8 cup semolina ⓘ
- 1 teaspoon mushroom powder ⓘ
- 3 eggs ⓘ
- water A trickle of ⓘ
- 1/2 onion ⓘ
- 5/8 cup pumpkin ⓘ
- extra-virgin olive oil ⓘ
- 2 white sausages ⓘ
- pear jam 2 tblsps. ⓘ
- pepper Salt
- dried mushrooms Some, porcini ⓘ
- extra-virgin olive oil ⓘ
- 1 piece bacon non smoked ⓘ
- 1/2 onion
- 3 garlic cloves ⓘ
- salt ⓘ
Instructions
- Dough preparation:
- Put the flour, the mushroom powder and the semolina in a bowl, form a volcano and throw the eggs in the center.
- Knead, adding a little water until the mixture is smooth.
- Let it stand for at least half an hour.
- After that, reassemble the machine and let the pastry pass through the rollers until it is thin.
- If you don't have the machine, you can make them with a rolling pin.
- Cover the dough with a wet cotton towel to prevent it from drying.
- Filling preparation:
- Dice the onion and the pumpkin into pieces and saute them in a pan with a little oil.
- Add the sausage, salt and pepper. Let it cook. Then add two tablespoons of pear jam. Mix it well.
- Fill it by placing the filling over the dough strips. Cover it with another strip and with the help of a cookie cutter form the raviolis.
- Put them on a plate or tray, sprinkle lightly with flour to prevent them from sticking.
- Sauce preparation:
- Place the mushrooms in warm water to hydrate.
- Once done, reserve the water to boil the ravioli.
- Boil water.
- Add the water used to hydrate the mushrooms, while preparing the sauce.
- Chop the bacon into small pieces and fry in plenty of oil.
- Add the chopped onion, lower the heat and let it soften.
- Add the mushrooms and garlic.
- Meanwhile, boil the ravioli for a couple of minutes.
- We drain them well and add the sauce.
- Let sit together for a couple of minutes. Add salt if needed.
- Serving suggestion: serve it with Parmesan cheese and freshly ground pepper.
Nutrition & Diet Analysis (per serving)
1089
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).