My love to Italy shows itself mostly in the kitchen. I know that I’m not the only one who likes Italian food. But a few years ago, after checking and cooking all well known and less known Italian recipes, I decided to go one step further. I start to make my own pasta dough. I would say, that’s a kind of family tradition. My both grandmas made pasta themselves. My mom did it as well (there were times in Poland when you could not buy noodles in the store). And I remember how my sister and I loved those moments when we got a piece of dough baked directly on the stove. I also prepare our traditional Pierogi (dumplings- for those who doesn’t know pierogi yet), ravioli are the Italian variation. So this time ravioli, next time pierogi. The stuffing is made literally out of what I found in the fridge: half of Hokkaido pumpkin, 250gr cream cheese, and some sun–dry tomatoes.
And this is what you need:
- 100gr all purpose flour
- 100gr durum flour
- 2 eggs
- a bit of salt
- 1 Tbsp (or more) olive oil
Sift the flour into a big mixing bowl. Add eggs, salt and olive oil. Mix all ingredients with the hands and knead quickly. The texture of the dough should be clean. If the dough is still “to wet”– when it sticks to your hands – add more flour (I add all purpose flour. If you like your ravioli more al dente you can add more of the durum flour). Cover it with the saran wrap, and leave it aside for at least 30 minutes to relax.
- 250gr Hokkaido pumpkin roasted in the oven
- 250gr cream cheese
- 200gr sun–dry tomatoes (out of the glass) chopped fine
- the olive oil from the sun-dry tomatoes
- salt, pepper
- 1 Tbsp olive oil
- fleur de sel
- basil leafs
- unsalted butter
- salt, pepper
Preheat the oven – 180°C. Wash, scoop and cube the pumpkin. Place it on the baking pan. Add olive oil, fleur de sel and put in the preheated oven. Roast for 20 minutes, take it out and let it cool down. Blend the cream cheese, tomatoes and roasted pumpkin together. Add the tomato olive oil, salt and pepper. Mix it all well. Taste it and if you think that it needs more spices, add them. Sprinkle flour on the breadboard. Divide the dough to equal parts. Using the pasta machine or rolling pin, roll out the dough to equal long thin bars and with help of tsp or pastry bag place the filling on the dough bars in equal distances. Cover the filling with the second bar and press together so both bars stick well (before you cover it you can use some water to be sure that they stick better). Now cut them out with the ravioli tool or just with a small glass. In a big pot boil the water. Add ravioli and cook them for 8 –10 minutes from the moment when they reach the surface. At the end toss the ravioli in butter. Add basil leafs and grated parmesan.
Enjoy your ravioli!
Ps.: The cooking time depends on the dough. If it’s heavier it needs longer in the water.