Sicula kindly posted this recipe on the Forum, and has also given me permission to archive it. "I'm sorry I can't help you much with the pasta dough other than to advise that it should be made with eggs and rolled out super thin. The recipe for the filing makes enough to fill an amount of pasta made with 5 cups of flour and 5 eggs," she says.
Prep Time: 1 hours, 20 minutes
Cook Time: 5 minutes
Ingredients:
- The filling:
- 3 1/2 pounds (1.6 k) pumpkin or butternut squash
- 1/2 pound (225 g) of freshly ground Parmigiano
- Freshly graded nutmeg and salt and pepper to taste
Preparation:
Wash pumpkin and pop-off stem. Slice off top and clean out seeds and stringy membranes. Replace top and bake pumpkin in a shallow pan at 375 F. for about 1 1/2 hours, until tender.Remove the pumpkin from oven and let it cool to a manageable handling temperature. Peel the skin and place the cut-up pumpkin flesh in a food processor along with the Parmigiano and seasoning, and puree until creamy. If the mixture is too dry add a scant amount of heavy cream. In the absence of a food processor, hand mashing the mixture will work.
Prepare egg pasta dough as you would for ravioli. Place a little of the pumpkin mixture in the center of each ravioli then seal in the usual way. Spread the ravioli on a lightly flour dusted cloth to dry for a while.
When ready to serve, boil ravioli in plenty of salted water until tender, or about 5 minutes. Drain and toss with melted butter and more Parmigiano.
For a real treat, after boiling and draining the ravioli, set them aside for a while on parchment paper, separating each and every packet so they do not stick together. Rest them for a while. Now heat enough butter in a pan to the foaming stage and slide in the ravioli. Sauté them until they start browning nicely. Remove to warm serving dish and toss with Parmigiano and toasted bread crumbs and chopped parsley.
Buon appetito!
