Pumpkin ravioli without gluten

Pumpkin ravioli without gluten
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Time: 2 ore
Difficulty: Facile

Ingredients for 4 people 
300 g Special for Fresh Pasta Molino dalla Giovanna
3 whole eggs and eggs
1 yolk of egg 
35-40 g extra virgin olive oil 
30 to 40 g water
fine gluten-free rice flour
For the filling 
500 g of pumpkin 
120 g Grana padano to grate 
180 g gluten-free amaretti  
250 g gluten-free mustard from Mantua 
2 yolks of egg 
Salt up to 
Nutmeg to grate 

Time: 50 minutes 
Difficulty level: Easy 

Gilding /
Forma / 
Duration 2 hours and 27 minutes 

-  Place the mixture for pasta, eggs and egg yolk, water, oil and salt in the PAGNOTTA container.
-  Select program 18 and press START.
-  The mixture lasts a total of 27 minutes: about halfway through check the consistency, which must be quite compact. 
-  At the end of the 27 ml on a pastry board and create a ball with the dough, let rest for 30 minutes in the fridge.
-  Take the pumpkin and divide it into parts to remove the seeds and filaments more easily. Then cut it into slices and place them on a baking sheet lined with baking paper: bake in a static oven preheated to 220 ° for about 20 minutes check from time to time holes the pulp with the ends of a fork because the pumpkin will have to be soft. 
-  Collect the macaroons in a bowl and crumble them with your hands. Chop the mustard at the knife.
-  Once cooked, let it cool in the oven, so that it dries up and loses as much water as possible. Then remove the cooked pulp by helping with a scoop or a spoon and pass it with the appropriate tool, collecting it in a small bowl.
-     Then add the mustard and the crumbled amaretti to the pumpkin, mix with a spatula and pour in the grated cheese, mix well and add the eggs. Once they are absorbed in the filling, salt to taste and flavoured with nutmeg; let it rest in the fridge for a few hours.
-     Take up the dough and roll it out with the appropriate machine, until it is 1-2 mm thick; using a smooth wheel, cut out rectangles of 6x5.5 cm in side and arrange a part of the filling in the centre of each one. 
-  Fold the dough onto itself, creating a triangle, with the tip at the top formed by the two parts of the dough, overlapping but slightly staggered. Slightly press the dough around the filling, then roll the two vertices down around the tip of the finger, overlapping them, and seal them with a slight pressure.