300g fresh pasta
250g fresh pumpkin
30g amaretti (traditional Italian biscuits made from sweet and bitter almonds mixed with egg whites and sugar)
100g butter
100g grated parmesan
1 rosemary sprig
2 shallots
Extra-virgin olive oil
Grated nutmeg
Salt and pepper


80g butter
60g grated cheese
40g hazelnut

Pumpkin Ravioli

1. Preheat oven to 150°C. Peel and cut shallots. Cut pumpkin in half and place on a baking sheet; top with rosemary and shallots and drizzle with extra-virgin olive oil. Season with salt and pepper and bake for 40 minutes. Pass the pumpkin through a food mill and transfer pulp to a bowl. Season with salt and pepper; add crumbled amaretti, 100g of grated Parmigiano Reggiano and a pinch of nutmeg. Mix well, cool and refrigerate.

2. Roll a sheet of very thin dough. Gently mark the shapes using a Ravioli stamp. Spoon filling onto a marked piece. Brush near the edges with egg yolk. Place another sheet on top and press down around the edges to seal. Stamp to cut.

Pumpkin Ravioli Recipe

3. Cook Ravioli in boiling salted water for 4/5 minutes. Drain and transfer to a serving dish. Sprinkle with grated Parmigiano Reggiano cheese and chopped hazelnuts. Melt butter in a saucepan until frothy, pour it over Ravioli.

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