Ingredients for 24 ravioli:
For the fresh pasta:
300 g of 00 flour
3 eggs
Salt to taste
For the filling:
1/2 leek
1/2 medium potato
250 g of pumpkin
Garlic powder to taste
Chives to taste
Pepper and salt to taste
For the dressing:
100 g of fresh cream
200 g of gorgonzola
500 g of mushrooms
1/2 leek
A tray of sweet or smoked bacon
Method:
Prepare the filling: in a pan, heat the oil with the leek and brown the potato and pumpkin. Add a little water to soften. Once cooked, blend everything and add salt, pepper and spices to taste. Sauté in the pan until you obtain a thick mixture. Leave to cool for 2 hours in the fridge.
Prepare the dough: combine the flour and eggs to form a well, work until the dough is smooth. Let it rest at room temperature for 30 minutes.
Shape the ravioli: roll out the dough thinly, fill it and give it the shape you prefer.
Prepare the fondue: melt the gorgonzola with the cream in a saucepan, stirring until it thickens.
Cook the ravioli: bring a pot of water to the boil and cook the ravioli for 4-6 minutes, until they rise to the surface.
Prepare the mushrooms: sauté the mushrooms, leek and bacon in a pan with oil and parsley. Add salt and white wine. Add the gorgonzola fondue.
Serve: drain the ravioli, sauté them with the sauce and serve hot with a sprinkling of pepper.
