Ravioli with Pumpkin Stuffing (Lombardy)

Pasta

Ingredients

Dough:

All purpose flour- 3 cups

Eggs- 3 large

salt

Stuffing:

Pumpkin- 2 1/2 pounds

Cremona mustard- 1/4 pound

Grated parmesan cheese- 1 cup

Crushed almond macaroons- 1 cup

Breadcrumbs- 2 1/2 tbsps

Sugar- 1 tsp

Brandy (optional)- 2-3 tbsps

Grated nutmeg

Salt

Dressing:

Butter, melted- 1/2 cup

Grated parmesan cheese- 3/4 cup

Cremona mustard is a sweet pickle made with fruit (whole cherries, plums, greengages, halved pears, peaches etc.) preserved in a mustard-flavored clear syrup. It is easily available, not only in Italian shops but in mose well-stocked stores.

Dough:

Prepare the dough as directed in the preceding recipe. Divide this into 2 pieces and leave until required, covered.

Stuffing:

Slice off the top of the pumpkin. Scoop out all the seeds and replace the top. Stand the pumpkin. Scoop out all the seeds and replace the top. Stand the pumpkin upright in a baking pan, add a little water and bake in a moderate oven (375F) for 1 1/2 to 2 hours, or until the pumpkin is tender. Take the pumpkin from the oven and leave it until cool enough to handle.

Take off the pumpkin lid and scoop out all of the flesh. Mash this with a fork until smooth, then rub it through a sieve or puree in a blender. Put the pumpkin puree into a bowl, add the Cremona mustard, finely chopped, grated parmesan, macaroons, breadcrumbs, sugar, brandy (if used), nutmeg and salt to taste. Mix thoroughly and put aside until required.

Roll out the pieces of dough into two thin, even sized sheets. On one sheet of dough place teaspoons of the stuffing in small heaps at 2 inch intervals. Cover with the second sheet and press firmly down with the fingers between the small mounds. Seperate the ravioli with a pastry wheel or sharp knife, making sure the edges are tightly sealed. Place the ravioli on a floured bord and leave to dry for 30 minutes, turning them after 20 minutes.

Bring a large pan of salted water to a boil, add the ravioli, a batch at a time so that they do not stick together, and cook rapidly for 8 to 10 minutes or until they are soft and have all risen to the top of the pan. Take the ravioli out with a perforated spoon, drain them quickly, put on a hot platter and sprinkle with melted butter and parmesan cheese.

If for some reason it is not possible to srve the ravioli immediately they are cooked, take them from the pan when still slightly underdone, turn them into a fireproof dish, pour over the melted butter and parmesan cheese, and put them into a hot oven (450F). Turn off the heat at once and leave the ravioli for 10 minutes before serving.

Make approximately 30 ravioli.