Autumn has finally arrived, bringing with it a palette of warm colours, cooler temperatures and the anticipation of dishes that satisfy the palate with rich, enveloping flavours.
This season, nothing captures the essence of autumn like pumpkin ravioli.
But what would you say if we told you there was a way to elevate this traditional dish to a deliciously sophisticated level? Welcome to the enchanting world of pumpkin and Proscuitto di San Daniele ravioli!
Autumn, with its crunchy leaves and shorter days, is the perfect season for rediscovering the pleasure of home cooking.
Pumpkin ravioli, with their soft and tasty centre, are a timeless classic, but by combining them with Prosciutto di San Daniele, the result is a symphony of autumnal flavours that will stimulate your senses.
The sweetness of the pumpkin, cooked to perfection until it becomes a velvety cream, pairs divinely with the delicacy of Proscuitto di San Daniele.
It’s a culinary combination that will make your palate sing with joy.
The unmistakable aroma of perfectly cooked pumpkin, the enveloping taste of San Daniele, and the secret touch of this recipe will make your autumn truly unforgettable.
In this article, we will reveal all the secrets to making this delicious ravioli and guide you step by step through the process.
From the selection of ingredients to the preparation of the dough, from the rich and enveloping filling to the perfect cooking, you will be ready to amaze friends and family with a dish that seems to come directly from a gourmet restaurant.
Let the magic of autumn enter your kitchen and warm your heart.
Read ahead to find out how to prepare Pumpkin and Prosciutto di San Daniele Ravioli and prepare yourself for a gastronomic experience that will make you love this enchanting season even more.
Recipe for pumpkin and Prosciutto di San Daniele ravioli:
Ingredients
Ingredients for the dough:
- 150 g semolina
- 150 g 00 flour
- 3 eggs
Ingredients for the filling:
- Pumpkin to taste
- Prosciutto di San Daniele to taste
- Parmesan to taste
Ingredients for the seasoning:
- Butter to taste
- Aromatic herbs
- Pumpkin seeds
Instructions
- To prepare the pumpkin and Prosciutto di San Daniele ravioli, start by cutting the pumpkin into slices and put it in the oven with oil, salt and pepper at 180°C for 35-40 minutes.
- Once cooked, remove the peel and leave to cool.
- Blend the pumpkin together with the Prosciutto di San Daniele and the grated parmesan.
- Prepare the dough by mixing the two flours. Add the eggs and knead vigorously for 15 minutes.
- Cover with cling film and place in the fridge to rest.
- Roll out the dough up to number 4 on the pastry machine.
- Using a teaspoon, place the seasoning on one sheet of dough, cover with another sheet of dough and seal well with your fingers.
- Using a mould, cut out the ravioli, flour them well and leave aside.
- Melt the butter in a pan and let it brown for a few minutes. Then add the aromatic herbs and turn off the stove.
- Boil the ravioli in salted water, drain them and pour them into the pan with the butter and herbs.
- Sauté the ravioli in the pan for a few minutes and top with Prosciutto di San Daniele, pumpkin seeds and ground black pepper.
