Ingredients Jump to Instructions ↓

  1. For the filling:

  2. 2/3 cup fresh, or 1/3 cup dried cannellini beans

  3. 2 lb pumpkin , coarsely chopped

  4. 1/3 cup long-grain rice, cooked

  5. 2 eggs , beaten

  6. 1/2 cup freshly grated parmesan cheese

  7. 1/4 cup pecorino cheese

  8. 1 garlic clove

  9. 1/2 cup flat-leafed parsley

  10. 1/2 cup chopped marjoram

  11. salt and freshly ground pepper

  12. 4 tablespoons extra-virgin olive oil

  13. For the pasta:

  14. 4 1/3 cups all-purpose flour

  15. Pinch of salt

  16. olive oil for frying

Instructions Jump to Ingredients ↑

  1. FOR THE FILLING: Cook the cannellini beans in boiling, salted water for 35 minutes, or until tender. If using dried beans, soak them for 12 hours in cold water, before cooking for 45 minutes, or until tender. Drain.

  2. Preheat the oven to 350 degrees F. Bake the pumpkin for 30 minutes, or until tender. Cool. When thoroughly dry, combine the pumpkin, rice and beans. Stir in the eggs, cheeses, garlic and herbs. Season to taste, add the olive oil and mix.

  3. FOR THE PASTA: Work the flour and salt with enough water to make a very soft dough. Let it rest for at least 30 minutes, covered with a damp cloth.

  4. Roll the pasta until 1/16 in thick. Cut it into 4 in squares. Place 1 tablespoon of the filling in the center of each square. Fold the dough over diagonally to form large triangles.

  5. Fry the ravioli in very hot oil. Remove with a skimmer when golden brown. Serve at once.


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