Prep Time: 1 hour
250g fresh pumpkin or winter squash (butternut, acorn)
30g amaretti (traditional italian biscuits made from sweet and bitter almonds mixed with egg whites and sugar)
100g grated Parmigiano Reggiano cheese
1 rosemary sprig
Extra-virgin olive oil
Freshly grated nutmeg
Salt and freshly ground pepper
60g Parmigiano Reggiano cheese, grated
STEP 1 - Prepare the filling
Preheat the oven to 150°C.
Peel and cut the shallots into small pieces. Cut the pumpkin or squash in half or into wedges, eliminate the seeds and place upright on a banking sheet; top with the rosemary and shallots and drizzle with extra-virgin olive oil. Season with salt and pepper and bake for approximately 40 minutes or until soft.
Remove the pan from the oven; discard the rosemary, the shallots, and the peel. Pass the still warm pumpkin flesh through a food mill (medium-sized holes) and transfer the pulp to a bowl. Season with salt and pepper; add the crumbled amaretti, 100g of the grated Parmigiano Reggiano and a good pinch of nutmeg. Mix well, allow to cool and refrigerate, covered with cling film, until ready to use.
STEP 2 - Prepare Ravioli
Roll out the dough with Atlas 150 pasta machine. Set the thickness adjustment knob to 6.
Flour the Ravioli Tablet. Lay a sheet of pasta on the Ravioli Tablet being careful to cover every ravioli mould with dough. Fill each mould on the Ravioli Tablet with approximately 1 teaspoon of stuffing. Lay a second sheet of pasta over the ravioli you have just stuffed. Flour the stuffed sheets one last time and roll the rolling pin over to cut the ravioli. Detach ravioli from the Ravioli Tablet using the practical grid and put them in a plate.
STEP 3 - Cooking & Serving
Cook the Ravioli in abundant boiling salted water for almost 4/5 minutes. Drain and transfer to a serving dish. Sprinkle with the grated Parmigiano Reggiano cheese and chopped hazelnuts.
Melt the butter in a saucepan over a high flame until frothy, pour it over the Ravioli and serve immediately.