Christmas Ravioli by Jamie Oliver
Ravioli with pumpkin, ricotta, chestnuts and sage, by Jamie Oliver.
🍳 Cook: 60 min
Ingredients
| 250 g | ricotta |
| 200-300 g (8 moon-shaped pieces) | pumpkin |
| — | sage |
| — | chestnuts |
| — | nutmeg |
| — | dried ginger |
| — | olive oil |
| — | salt |
| — | pepper |
| 400 g | pasta flour or white 00 flour |
| 75 g | fine semolina |
| 12 | egg yolks |
| — | rice flour |
| — | parmesan |
| — | butter |
| — | mandarin/clementine juice |
| — | roasted almonds |
Instructions
- In a baking tray roast the pumpkin cut into pieces, together with the ricotta at one end, sprinkled with salt, pepper, nutmeg, dried ginger and a little olive oil. Bake 1 hour at 180 C.
- Take out and crumble a handful of chestnuts and a few leaves of fresh sage sprinkled with a little olive oil and bake another 15 min.
- Pasta: 400 g pasta flour or white 00 flour. Add 75 g fine semolina and 12 egg yolks. Knead to an elastic dough. Wrap in a damp cloth and put in the fridge for 30 min, and let the pumpkin cool completely too.
- Mash the pumpkin with the ricotta with a fork (remove the sage). Grate a little fresh parmesan.
- Roll out the dough sprinkling it with rice flour. It should be thin. Form little candies (parcels), seal the dough with water.
- You can freeze them or boil right away. Boil for 3 minutes if fresh or 5 if frozen (IN SALTED WATER).
- Then in a pan put a little butter and a little mandarin/clementine juice; as it boils add a few sage leaves and a little parmesan and put the boiled ravioli inside to coat in the sauce.
- Sprinkle with crushed roasted almonds and parmesan.