Ingredients for 4 people

250 g of Mixture of natural flours for Mulino Marello pasta

Approximately 120 ml of water

2 tablespoons extra virgin olive oil

half a delicate pumpkin

ground flax seeds to taste

fresh parsley to taste

3 tablespoons soy spreadable cheese

Procedure

Mix the flour, water and oil together. Let the dough rest for about 30 minutes. In the meantime, cook the delicate pumpkin in the oven for about 40 minutes. Let it cool and cut it in half. Clean it from the seeds, remove the peel. Use half of this (so a quarter of the whole one) for the ravioli filling. Then mash the pulp with a fork, add a spoonful of water and one of oil, a pinch of fine salt and a teaspoon of ground flaxseed. Roll out the dough with a rolling pin or use the special machine, make circles with a round mold, fill with the filling and fold the circle closing it at the edges. Proceed like this until the end of the pasta. Boil the water, season with salt and cook the ravioli for about 6-7 minutes. In a separate pan, mix the spreadable vegetable cheese with the remaining crushed pulp, add some cooking water.

Sauté the ravioli in the pumpkin cream and serve with oil and fresh parsley.

A recipe suitable for a festive lunch or dinner and now that Christmas is approaching I think it will be right for you!

Curiosity

Ravioli are an elegant and delicious dish par excellence. You can customize and play with both the filling and the seasoning. This season I have a weakness for pumpkin, sweet and doughy, but you can also fill your ravioli with spinach or radicchio or red turnips.

If you think they are a recipe only for chefs, you are really wrong, because the Mulino Marello fresh pasta mixture makes the task really easy, despite the absence of gluten. The dough holds perfectly, the pasta is easy to work with, the taste is delicate and digestibility is guaranteed. The pasta I propose is also egg-free, not only for an ethical choice, but also because, believe me, there is really no need for it! The additional result, a truly light and delicate ravioli, even more so thanks to the completely vegetable filling and seasoning.

A dish rich in vegetables, fibre, nourishment, capable of making everyone agree. From those who have to eat gluten-free, to those who have chosen to eat plant-based, from those on a diet, to those who have digestion problems.

Bring the ravioli to the table preceded by a nice colorful opening salad with fennel and pomegranate seeds and follow with chickpea meatballs accompanied with baked potatoes! And for dessert... on this blog you are spoiled for choice!

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.