Pour the flour on a table and form a small volcano in which you will pour salt and water. Knead the dough until it is homogeneous and elastic.
Using a pasta machine, start creating the puff pastry (pass the dough in the machine until it is 2 mm thin) and cut it into a ravioli shape. Prepare the filling by mixing pumpkin, Pecorino cheese, marjoram and Parma Ham. Add a 1/4 teaspoon of stuffing to each ravioli and cover with another rectangle of puff pastry. Press along the sides to make sure that the two layers of pastry do not separate. Cook the raviolis in boiling water and remove them from water when they start coming up to the surface. Season them to taste, with butter and sage or vegetables sauce.
Pumpkin and Parma Ham ravioli
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
