Pumpkin Half-Moons with Gorgonzola Fondue and Toasted Almond Crumble

Preparation

1. STEP 1 OF 7

   Clean the pumpkin by removing seeds and skin, cut it into cubes and bake in the oven at 200°C for 30 minutes.

2. STEP 2 OF 7

   Prepare the pasta by gradually mixing the beaten eggs into the flour well, knead until you get a smooth and homogeneous dough and let it rest covered with plastic wrap for at least 30 minutes.

3. STEP 3 OF 7

   Mash the cooked and cooled pumpkin with a fork and mix it with ricotta, Parmigiano, salt, pepper, and nutmeg.

4. STEP 4 OF 7

   Roll out the pasta very thinly on a work surface with the help of a rolling pin, cut out circles with a pastry cutter, place a little filling in the center and close, sealing the edges well.

5. STEP 5 OF 7

   Cook the ravioli in boiling salted water for 3 minutes from when they float to the surface.

6. STEP 6 OF 7

   Melt the gorgonzola with a few tablespoons of milk in a saucepan over very low heat.

7. STEP 7 OF 7

   Plate the half-moons adding the gorgonzola fondue and the toasted almond crumble.

Suggestions

• Rolling pin

• Pastry cutter

General Information

Analysis

Macronutrients (100 gr)