recipe comes from Pongi
in Italy. I asked Pongi for a little background
and this is what she had to say:
Mother's family comes from Emilia Romagna (my
Grandpa was from Parma and my Grandma from Reggio
Emilia) and I grew up eating homemade ravioli!
I still have all my grandma's pasta tools, including
a king-size, more than three feet long, old mattrel
. . . This ravioli filing recipe and the one for
Ravioli alle Erbette <click
here> are my favourites of the 'traditional'
ones. Being both meat-free, they are also a typical
part of the Christmas Eve dinner in Emilia Romagna.
These are the recipes I have learned at home!"
the pumpkin into pieces and fold in aluminum
foil and bake at 350° until tender.
with a fork (if it's still watery, dry it gently
heating it in a pan until a wooden spoon can
stand up in it).
parmesan, egg, salt, pepper, nutmeg, the melted
butter if you like, and the powdered Amaretti.
Mix until smooth.
pumpkin ravioli are usually slightly larger than
the Ravioli alle Erbette. If you can't get Amaretti
or don't like their taste, substitute with a tbsp
sugar . . . although the result will not be the
4 - 6
. . and something more:
for the ravioli pasta, I usually make it with
1 lb flour,
a pinch of salt, and
water (enough to make it smooth)
pasta is quite hard to work as it's very firm
and elastic, dries very quickly and requires a
longer cooking time, but it's tastier than the
egg-free one (and, in any case, is the true emilian
Italy, this ravioli and Ravioli alle Erbette are
both served only with butter and parmesan
cheese, making in a large bowl many layers of
hot ravioli, cheese and butter. Probably this
dish is too 'basic' for non-Italian palates .
. . but the taste of these ravioli (mainly the
pumpkin ravioli) is very subtle, and killing it
with something like a tomato sauce would be a
enjoy these recipes, and please let me know if
you would also like some meat filling recipes!