Mashed pumpkin filling
1 1/2 kg of moranga squash
1 1/4 cup of grated Parmesan cheese
1/2 teaspoon of nutmeg
Salt and black pepper to taste
Pumpkin ravioli dough
3 1/3 cups of all-purpose flour
4 eggs
Melted butter sauce
1 cup of melted butter at room temperature
For dusting
3/4 cup of grated Parmesan cheese
Mashed pumpkin filling
1 1/2 kg of moranga squash
1 1/4 cup of grated Parmesan cheese
1/2 teaspoon of nutmeg
Salt and black pepper to taste
Pumpkin ravioli dough
3 1/3 cups of all-purpose flour
4 eggs
Melted butter sauce
1 cup of melted butter at room temperature
For dusting
3/4 cup of grated Parmesan cheese
Cut the squash into pieces and remove the seeds
Place in a baking dish
Bake in a hot oven (200°C) for about 1 hour or until tender
Remove from the oven and let cool slightly
Remove the skin and blend until smooth
Squeeze through cheesecloth to remove excess moisture
Mix well with the remaining filling ingredients
Season to taste and reserve
Prepare the dough: place flour on a clean surface
Make a depression in the center and add eggs and a pinch of salt
Mix while moving from the inside out
Ammass until smooth
Let rest for about 15 minutes
Gradually roll out the dough into thin sheets, about 15 x 20 cm
Place mounds of 1 tablespoon of filling on the dough, leaving a 3 cm gap between each
Dough over the filling, pressing gently to close gaps
Cut into squares with a pastry wheel
Fold in half, forming a triangle
Join two ends, pressing firmly
Fold up the loose end
Cook by simmering in boiling water for about 6 minutes or until tender
Drain and mix with melted butter delicately
Dust with grated Parmesan cheese
Serves 6 portions.
