Skip to main content

Italian Pumpkin Ravioli









John showed me his Italian pumpkin from his veggie plot. As soon as I saw it I though of zucca barucca, but I am not so sure now, so many years have passed since I had one... maybe the name is not correct. I have been told by an agronomist that it is a zucca barucca :-), possibly a Marina di Chioggia or Mantovana.




John gave me half of his pumpkin!




Half is a lot, we made a soup, a sweet pie, some ravioli... and I still have some left!
The kids made the ravioli. I prepared some pasta dough for them (recipe here), then I took out the pasta machine and handed it over to two very excited kids. They took turns rolling the pasta out, from the larger to the thinner setting, and when I say 'took turns', I mean literally: one roll each, and then start again, boy, girl, boy, girl, boy, girl...




In the meantime I made a quick filling for the ravioli: I used some steamed pumpkin (steaming is better than boiling, which would make the pumpkin too soft, but baking also works well), added some feta cheese, breadcrumbs, and salt and pepper to taste. The children placed a sheet of pasta on the ravioli tray and added the filling.




Then they placed a second layer of pasta on top and rolled it well to seal the filling in place and shape the ravioli. Traditionally in Italy we make tortelloni with pumpkin, but this is quicker, and the kids really enjoyed using the ravioli tray.




Ecco fatto!




They used up all the pasta, and ate the rest of the filling with their fingers! A few cuts of pasta from the sides of the ravioli tray were stored aside and made into maltagliati, a sort of fat irregular tagliatelle which  we later used to put into a pumpkin and bean soup.




We cooked the ravioli by dropping them in salted boiling water, and collected them with a slotted spoon as soon as they were ready (they only take a few minutes) to then toss them in a pan with melted butter and sage. A perfect dinner!




Photos and Recipes by Alessandra Zecchini ©




Labels:

Comments

  1. Hiperica di Lady BohemeApril 25, 2011 at 11:50 PM

    Meravigliosi! Complimenti!

    ReplyDelete
  2. RoseApril 26, 2011 at 7:05 AM

    What a beautiful squash! And those ravioli sound good; what a fun activity for the kids, cooking is such an important skill to teach them too!

    I answered your question about the rhubarb mead on my blog, but for convenience, I'll tell you here: the mead didn't turn out as good as I had hoped. It's tastes like sugar water...and as far as it being mead...there is only a trace amount of alcohol in it, which can be a good thing I suppose, depending on your perspective. It may have to do with the type or quality of the yeast, or perhaps I just had different expectations from what the recipe intended. As it is, it will make a good mixer for other juice drinks or the like. :)

    ReplyDelete
  3. AlessandraApril 26, 2011 at 10:10 AM

    Ciao Rose,

    thank you for the answer. Maybe this recipe is a bit like ginger beer (fizzy and nice but not alcoholic) you could call it rhubarb beer :-).
    I wander if for a real mead you must use honey... or at least, this is what I though...

    ciao
    Alessandra

    ReplyDelete
  4. SwathiApril 26, 2011 at 11:19 AM

    Delicious ravioli, cute helpers.

    ReplyDelete
  5. Sensible VegetarianApril 26, 2011 at 2:27 PM

    Delicious ravioli. Lovely helpers. Very nicely made from scratch. Thanks for visiting my space and for your sweet comments, really appreciate it.

    ReplyDelete
  6. Priya SureshApril 26, 2011 at 9:10 PM

    Fantastic ravioli,truly marvellous..

    ReplyDelete
  7. Food Glorious Food!April 27, 2011 at 2:57 AM

    Gorgeous ravioli! Thanks for dropping by earlier :) Always love ravioli but never try making with squash. Will try your recipe over the weekend :) Thanks for sharing and following you!

    ReplyDelete
  8. RachanaApril 27, 2011 at 8:19 PM

    What a coincidence, I made some ravioli last week...will post soon. Your ravioli looks delicious.

    ReplyDelete
  9. Hiperica di Lady BohemeApril 28, 2011 at 12:02 AM

    Ciao tesoro, la vellutata, in mancanza di piselli freschi, è ottima anche con quelli surgelati!
    Grazie per la fantastica idea!!! Un bacione

    ReplyDelete
  10. Gloria BakerApril 28, 2011 at 11:05 AM

    Alessandra these pumpkin ravioli look delicious and beauty, I have to do some day, thanks by sharing, gloria

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel...
13 comments
Read more