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Ingredients


1 lb of fresh Pasta dough for "ravioli"
1 lb of raw pumpkin
2 spoon of Dijon mustard
2 each delicious apple
1 spoon of crushed amaretto cookies
8 ounces of fresh fennel steams
sea salt and fresh ground black pepper
1 cup of extra virgin olive oil
4 ounces of fresh grated Parmesan cheese
2 quarts of water
1 each medium white onion

Pumpkin Agnolotti in vegetable fennel consomme'


Preparation


Prepare you ravioli pasta dough.
For the filling of this "agnolotti" shave off the skin of the pumpkin then wrapped in aluminum foil and bake for 35 minuted at 350 degrees F. In the mean time peeled the apple and let them sweated in a small casserole cover at very low flame, it will take about a hour for the apple to be melted by stirring it often at low heat. Remove the pumpkin and let chill down in a bowl at room temperature, seasoned with sea salt and pepper, add the "amaretto" cookies crumbs, the Dijon mustard, the fresh grated Parmesan cheese, then the sweat soft cooked delicious apple, crushed and mixed all the ingredients together, add at this point a touch of extra Virgin olive oil and combine well. Roll out the ravioli pasta dough at 1/2 milliliter of thickness and very fine sheets, cut into regular square shape, with a small spoon place in the center of the square the pumpkin mixture filling, cover the filling with another same shape pasta square sealed with the help of egg wash around the edges of the cut it thin pasta, sprinkle some semolina flour over a parchment paper and let out the "agnolotti", finish all the filling and the rolled pasta.
Take the fennel steams and place in a large casserole with water, and the fine julienne white onion. Boiled until the fennel will be tender; blend all with the immersion blender then strained and pass the liquid into a sieve to a new casserole, adjust taste of the obtain broth, then simmer the broth for another 10 minutes to clear foam and acidity. At this point add your fresh "agnolotti" in this broth and cooked until soft, garnished with shaved fennel, Parmesan cheese and few drizzles of extra virgin olive just before serving


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