RAVIOLI DI ZUCCA MANTOVANA CON PASTA FRESCA AI TUORLI

#pasta #zucca #crapapelada_kitchen

Realizziamo un #comfortfood amato da tutti un vero #must ..
facciamo la pasta fresca con i tuorli d’uovo, e li riempiamo con il rimpieno della zucca mantovana, rispettando gli #ingredienti e le #dosi che caratterizzano questo piatto della #tradizione.
La pasta con i tuorli è la versione che mi piace fare di più, ritengo che siano più #completi e #appagano maggiormente sia a livello #gustativo che #percettivo.
é la #mia #versione , spero vi possa piacere. #buonavisione

INGREDIENTI:
-1kg di #polpa di zucca mantovana
-100 gr di #parmigianoreggiano
-80 gr di #amaretti
-50 gr di #mostarda di mela campanina
-#olioextravergine
-#sale
-#pepe
-400 gr di #farina 00
-600 gr di #semola rimacinata
-720 gr di #tuorlo io utilizzo quello #pastorizzato
-30 gr di sale fino
-30 gr di olio extravergine di oliva
é bene utilizzare anche la noce moscata, io quì l ho omessa poichè dimenticata sulla credenza…

buona visione da #crapapelada

Good morning to all of you and welcome to my kitchen It’s like autumn on the trees the pumpkins didn’t exactly say the poem like that. The maestro doesn’t hold it against me But it indicates that in this period there really is an absolute protagonist on our tables I’m

Obviously talking about pumpkin and it is for this reason that we are going to make my version of ravioli with Mantuan pumpkin and fresh pasta made with egg yolks [Music] the ingredients we need to make the ravioli filling How can we well imagine

The absolute protagonist is the Mantovana pumpkin here I have two we have to get the pulp to about 1 KG I recommend you take the Mantovana pumpkin second fundamental ingredient for making the Raviolo and it is the mustard with Campanine apples another fundamental ingredient

Is the parmesan I on 1 kg of pumpkin pulp I use 10% of parmesan cheese therefore 100 g of Parmigiano Reggiano I am also going to use amaretti and here too the proportion is on

1 kg of pumpkin I use 8% of amaretti So I am going to use 80 g extra virgin olive oil of olive oil just enough, a little Salt and the inevitable Pepper, the procedures are straight away but first initial the first thing we have to do is go and wash and dry

The pumpkin peel well. After that we are going to remove the seeds inside a few drops of oil, a little salt and pepper, let’s take a baking tray like this, put some baking paper on it and position it like this

With the head, let’s say with the open part facing downwards, just like here I have the version also completely closed, I’ll do it for you see if this were the case for you too, it’s better, you really cook it much better than the open one, I’ll show you how

To proceed in this case, after having washed the peel, dried it too, let’s cut it exactly like this, we’ll make a hole inside and also on this side remove the seeds a little extra virgin olive oil salt and pepper same thing for the lid too I’m going

To close it like this Here it is and I’m going to lay it Simply like this too on the baking paper I recommend it is good to know that to make ravioli with pumpkin the best result is obtained by cooking the pumpkin in the oven at 200 210° for at least 40 minutes

Let’s see the ingredients to make fresh pasta with egg yolks we need 400 g of 00 flour 600 g of re-milled semolina durum wheat semolina so to speak on 1 kg of flour we need 720 g of egg yolk I use the pasteurized ones I prefer them if you prefer

You can open the egg by egg and recover the yolks 30 g of fine salt and 30 g of extra virgin olive oil olive how should we proceed the first thing we have to do is dissolve the salt in a liquid in this case I’m going to dissolve it in

The egg yolks we need this because if we don’t dissolve the salt well what happens happens that then inside the pasta we risk to have those streaks given by the salt so we go into this dough and let the salt dissolve well. Please remember, we don’t have to

Whip the egg yolks we simply have to ensure that the salt is dissolved inside the eggs. I’m going to pour the flour into the planetary mixer. and I also add the flour, let the planetary mixer run for a few moments so as to mix both flours well,

Now that both flours have mixed well, let’s start adding the egg yolk, I’ll start with a first [Music] part and start kneading we continue to pour the egg inside a little at a time you can see how a

Particularly yellow dough is already forming Well now let’s clean here well and let’s add the egg yolks again I’m going to slowly add the extra virgin olive oil let’s pour the dough on a pastry board let’s go to work A little dough the dough in this phase will appear particularly broken precisely because

The gluten mesh has not yet formed but we will do this then it will form during the rest So just go and recompact the pieces and to give them some movement now for convenience I have divided the dough into blocks of 200-250 g each and we are going to cover it with some

Film, how do we store them in two ways? the classic way is that we put the film, we keep them in the refrigerator or if you have a vacuum tool like I have, we put it in film and then vacuum this because in this way we favor the formation

Of the glutimic mesh the longer you keep it to rest the easier it will be for you to stretch it and make it elastic at this point we just have to put the ingredients and go and recover the pulp Then with a spoon let’s recover it see how

It remains compact precisely because we made it in the oven not it remains moist and let’s put it in a Ball let’s take a potato masher and pass all the pumpkin pulp inside completely let’s see exactly how much the

Pumpkin weighs Here they are we have about 1 K of pumpkin 110 g of 10% parmigiano regiano let’s insert 88 g of amaretti which we are going to crumble coarsely into the dough finally we are going to put 55 g of Campanina apple 5% of 1 K of

Pumpkin and the mustard also goes into the dough we taste a superlative tip I cover it with cling film now is the very important moment of the Rest in the fridge the rule requires us to keep this dough in the fridge for at least 24 hours let’s

Roll out the puff pastry that has been resting overnight you can already see how it is completely much softer than before let’s give it a few more minutes working on the dough and now it works much better than before, let’s flour it a little and I’m going to give it a slightly more

Acceptable shape before passing the manual one through the sheeter. In the largest hole, we put the sheet back folded in two in the opposite direction and continue. from time to time we go to close a

Flap we have on a 3 mm of pastry let’s see if we can go even lower Let’s see just to show you I went down another 1 MIM Look at how thin this pastry is Look at what stuff so this to give you also the idea of ​​how much elasticity

And gluten mesh this dough here is capable of making, wonderful I would say that we can’t go any further than that, roll out two sheets like these, you can see that there are no streaks of salt or anything, let’s go and put the on top we put the dough again in the

Center, brush the center with a little water between one dough and another and cover it with another sheet of dough, let’s remove the excess air, let’s start. I’ll start from the left and go to the right. I’ll close and see, I’ll close and

Leave now, assuming that we’ve done a good job, let’s go and get this tool and get exactly this marvelous filled ravioli, it really looks like it was made in a pasta factory. Thank goodness. We’re happy if you don’t have a mold, let’s go and make lots of

Balls . Please leave enough space between one dough and the other because here we will then close it in order to eliminate the air now let’s put a little water in a small glass let’s close them, be careful that the dough is [Music] very thin once closed with a wheel let’s go and

Free them Here they are, please be careful because the pastry is very thin And these ones here break as soon as you touch them and Here they are the ravioli with Mantuan pumpkin my version Yes but we are wondering is it the tasting test? ‘the water boils, let’s

Add the salt inside, lower the heat, when we cook the fresh pasta, the water must not boil, it must remain like this so as not to fall apart obviously. Meanwhile, melt a little butter in a pan and add it. plenty of

Sage the butter has started to brown slightly I’m going to remove the sage before it releases a bitter taste I add a little cooking water I’m going to lower the ravioli into the hot water and let them go like that for a couple of minutes they should resurface As soon as they are

Ready while the ravioli resurface from the water I’m going to add a little cheese in here the ravioli are coming to the surface I’m going to recover them one by one we turn off the heat we turn them like this without breaking them And here we are

Ready for the tasting test as always for all adventures, the fork cannot be missing for this one too, let’s go and see how they turned out Here it is, let’s grab it, I’ll put myself here in favor of the room and go to the tasting,

Very good, good, good, good, you don’t understand the function of the mustard until you feel it inside A pumpkin ravioli made with butter and salt is the classic method, in reality you can also make them in other ways For example I prefer to make them with a white

Mantua sausage ragù it’s spectacular obviously not you are obliged to eat everything immediately, the egg pasta you can freeze it as it is and also the dough. I put it in a vacuum but you can

Still put it in a container and freeze it and then consume it for example like I do on the eve of Christmas, all fresh pasta can be frozen. The important thing is that you don’t cook it.

So the ravioli we made are ready as they are raw, we take them, we put them in a pan, we freeze them and then we put them in the bags and we leave them in there until when

Should we consume them? I really hope that you liked this recipe and that you too can decide to make it if so. Write to me in the comments. How did it come out? What did you do if

Something the same or different but above all try and try again in the kitchen as always? I greet you, I’ll meet you at the next video recipe Hello everyone from the bald carb Hello beautiful joys [Music] Hello my mother, other than arriving on Christmas Eve these will never know Sant’Ambrogio