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Home made fresh ravioli and puff pastry pie with delicious pumpkin fillings

It all starts with no plans for the menu of the weekend, but, you have got a gorgeous Delica pumpkin waiting in the pantry. Then, you may go for a couple of excellent dishes, that is, home made fresh ravioli pasta and a puff pastry pie, each of them prepared with a different delicious pumpkin filling. Would you like to try both of them?

Make slices of pumpkin and roast them very quick in the oven (about 15 min, 160/180°C) simply with few drops of extravirgin olive oil, herbs like rosemary, oregano, marjoram, thyme, a pinch of pepper, Himalayan pink salt and an idea of garlic here and there.

As for the filling of fresh ravioli pasta (made with semolina flour, a small handful of all purpose flour and water), mash the roasted pumpkin and mix it with little parsley, hot pepper, grated Grana Padano cheese, nutmeg and few drops of extravirgin olive oil. Keep on stuffing your home made ravioli and cook them into boiling salted water. In the end, in a pan, give flavour to ravioli pasta with melted butter, a couple of spoons of their boiling water, a generous sprinkle of grated Grana Padano cheese and sage.

The mashed roasted pumpkin is also an excellent ingredient for the puff pastry pie, but, for this second dish, add also Portobello mushrooms (which have been previously sautéed in extravirgin olive oil with little garlic and a generous handful of parsley), small bites of fresh mozzarella and cubes of mortadella Bologna in the filling. The crisp puff pastry pie cooks very quick in the oven (180°C) and it is an appetizing warm idea to serve to your family or friends at dinner time.

Enjoy a beautiful weekend! 🙂

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