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The ingredients for this pasta filling are similar to those used in some savory baked tarts made in Liguria.
- For the filling:
- 2/3 cup fresh, or 1/3 cup dried cannellini beans
- 2 pounds pumpkin, coarsely chopped
- 1/3 cup long-grain rice, cooked
- 2 eggs, beaten
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly grated pecorino
- 1 garlic clove, chopped
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped marjoram
- Salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil
- For the pasta:
- 4 1/3 cups all-purpose flour
- Pinch of salt
- Olive oil, for frying
FOR THE FILLING: Cook the cannellini beans in boiling, salted water for 35 minutes, or until tender. If using dried beans, soak them for 12 hours in cold water before cooking for 45 minutes, or until tender. Drain.
Preheat the oven to 350 degrees F. Bake the pumpkin for 30 minutes, or until tender. Cool. When thoroughly dry, combine the pumpkin, rice and beans. Stir in the eggs, cheeses, garlic and herbs. Season with salt and pepper to taste, add the olive oil and mix.
FOR THE PASTA: Work the flour and salt with enough water to make a very soft dough. Let it rest for at least 30 minutes, covered with a damp cloth.
Roll the pasta until 1/16-inch thick. Cut it into 4-inch squares. Place 1 tablespoon of the filling in the center of each square. Fold the dough over diagonally to form large triangles.
Fry the ravioli in very hot oil. Remove with a skimmer when golden brown. Serve at once.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
974 calories; 31g total fat; 121mg cholesterol; 1011mg sodium; 141g carbohydrates; 8g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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