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?
Features:
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.
Notes:
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.