Ravioli with cocoa filling of gorgonzola, diced pumpkin and joulienne cup piacentina

Ravioli with cocoa filling of gorgonzola, diced pumpkin and joulienne cup piacentina
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button

Time: 1 ora e 30 minuti
Difficulty: Media

Unique dish, with a refined and rich taste. The cup and gorgonzola wrap the sweetness of the pumpkin, we prepare together these ravioli with cocoa?
The ravioli lie on a bed of delicious pumpkin, a vegetable that is collected between September and November, also suitable for slimming.
The pumpkin is a fruit of a plant belonging to the Cucurbitaceae family, of which there are many varieties.
Rich in antioxidants and vitamins A, C and E.
Historical background:
The testimonies of the first pumpkin seeds date back to Peru about 11,000 a. C. and in 6000/7000 b.C. in Mexico.
For centuries it was considered food for animals, only many years later, it was valued in Mantua.
The Mantua Pumpkin has obtained the recognition of Traditional Food Product (PAT). The most common variety is the priest’s hat.

Ingredients for 4 people
300 g Special gluten-free fresh pasta Molino dalla Giovanna
8 g cocoa powder without gluten
3 whole eggs
2 egg yolks
20 g water
6 g salt to taste   
For the filling
200 g white potatoes cooked
200 g gorgonzola  
1 chopped sprig of tarragon  
Salt up
Ground black pepper
Extra virgin olive oil

For the sauce:
300 g of pumpkin
100 g of Piacenza cup without gluten
20 g of toasted pine nuts
100 g butter

Procedure for making the dough:
Mix in a bowl or in planataria the gluten-free mix, cocoa and add the eggs, egg yolks in the center and mix everything with salt, work vigorously and add the water until a smooth mixture. Create a ball with it, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Procedure for the filling:
Mash the boiled potatoes still hot, season with salt and pepper and add a little oil, gorgonzola and blend well in a cutter, finally chop the tarragon and add it to the filling.
After the rest time, take the fresh pasta from the fridge and roll it out with a special machine, bring it to the thickness of about 3 mm, roll out the dough on a wooden board and let it rest for a few minutes, bringing to the end all the dough.
Take back the dough, place the filling balls in a row, well spaced, wet the dough with water with a brush and superimpose another sheet above. Remove the air in the center and with a bowl of pasta create ravioli to be stored on a tray to dry.
Method of firing:
Boil a pot with water, clean the pumpkin well from both the outer peel and the inner seeds and create small cubes. Boil the pumpkin for about 5 minutes, drain in cold water and set aside, season well with a little extra virgin olive oil, a pinch of salt and a pinch of ground black pepper.
Heat a frying pan without adding anything, cut the Piacenza gluten-free cup into fillets and leave to boil for a few minutes, stirring occasionally with a ladle until it is crispy.