Pumpkin Ravioli (Ravioli con la zucca)

Ingredients for 6 persons
500 gr (17.63 oz) Fresh Egg Pasta Sheets
600 gr (21.16 oz) Pumpkin
250 gr (8.81 oz) Cubed Smoked Pancetta
100 gr (3.52 oz) Breadcrumbs
100 gr (3.52 oz) Butter
30 gr (1.05 oz) Chopped Almonds
6 Tablespoons Grana Padano Cheese
3 Tablespoons Flour
2 Egg Yolks
1 Egg White
1 Laurel Leaf
1 Minced Garlic Clove
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
Pumpkin Ravioli - Ravioli con la zucca

VIDEO RECIPE
Home Made Fresh Egg Pasta

Remove all seeds and stringy fibers from the center of the pumpkin, cut it into pieces, remove the peel, cut the pumpkin into thin slices, lay them in a baking tray lined with baking paper, cover the tray with aluminium foil to prevent burning your pumpkin. Place in a preheated oven at 200 C (392 F) and bake for about 30-40 minutes

Preheat a large frying pan over medium heat, pour in about 3-4 tablespoons of olive oil, once hot, add the laurel leaf and minced garlic, let it brown for about 1 minute and a half then remove the laurel leaf, add the breadcrumbs and let it toast for about 3 minutes

Place the pumpkin into a vegetable masher, mash well and put into a bowl, add half of grated grana cheese, 2 pinches of salt, chopped almonds, the egg yolks, some ground black pepper, breadcrumbs and stir to combine until you should get a firm mixture. Cover the bowl with cling film and let it rest in the refrigerator for about 10-15 minutes

Dust your work surface with some flour, lay down one fresh pasta sheet on it. Using a tablespoon, place about 20-30 gr (0.70-1.05 oz) of pumpkin filling on the pasta sheet and flatten slightly with your fingers. Using a ring mould, cut ravioli

Sprinkle your work surface lightly with flour, lay down another fresh pasta sheet on it, cut it into strips about 8 to 10 centimetres (3.14-3.93 inch) wide. Overlay pasta strips to obtain the same length and size then trim off the edges and cut the pasta into 3 equal-sized squares

Combine a bit of water with egg white and stir thoroughly with a brush
Place the filling on each pasta square, a little off center, and brush the edges with egg wash, fold the pasta circles and squares over the filling press around each pile of filling with your fingers to push out any trapped air and seal the edges of each ravioli with a fork to prevent the filling from falling out while cooking

Preheat a large pan over medium heat then add the butter, add some grated nutmeg, pancetta, a little olive oil and cook for about 4-5 minutes until becomes crispy. 

Cook the ravioli in a large pan of boiling salted water for about 4-5 minute
Once ravioli are ready, drain and put into the pan over medium heat. Transfer the ravioli to a serving dish, place some pancetta over, sprinkle with grated grana cheese, some ground black pepper and serve