Black Ravioli: Symphony of Contrasts

Instructions

1. Dough preparation: On a clean surface, pour the flour with the activated charcoal and make a well in the middle; Knock the eggs in the center. Add olive oil and salt. Gradually mix the flour with the eggs until a dough is formed. Knead for about 10 minutes. You can use a mixer with a nozzle for kneading dough. Wrap the dough in foil and let it rest for 30 minutes.
2. Prepare the filling: In a bowl combine cream cheese, ground pistachio nuts, parmesan, garlic, lemon peel, salt and pepper.
3. Ravioli assembly: Roll out the pasta dough into thin sheets. Use the pasta machine. If you don't have one, see above how to make your paste without a machine. Place small spoonfuls of the filling on a sheet of paste. Cover with another sheet. Press around each pile of stuffing with a ravioli cutter. Boil salt water in a large saucepan and boil the ravioli for about 4 minutes until they rise to the surface. Do it in batches.
4. Prepare the sauce: In a pan, melt the butter over medium heat. Add the pistachio nuts, sage and thyme leaves. Cook until the butter starts to brown. Remove the ravioli with a slotted spoon and add them to the pan. Gently stir to cover with the butter sauce.
5. Pumpkin puree: cut the pumpkin into 2 cm cubes. Transfer to a pan, cover with water and cook for 20 minutes until tender. Blend with a blender. Add all the other ingredients and stir until combined.
6. In a pan with boiling water, add the cranberries for 3 minutes. Rinse and use to decorate the plate for color and fresh taste.
7. : Serve the ravioli, sprinkle with grated parmesan, add pumpkin puree and cranberries. Enjoy your meal.
8. Bon app!

• Servings : 4
• Ready in : 64 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Finger foods, Pizza, Pasta, Spagetty, Quiches, recipes for winter
• Ingredient : Activated charcoal, Butter, Cream cheese, Eggs, Garlic, Ground black pepper, Italian "00" flour, Lemon zest, Olive oil, Parmesan cheese, Pistachios, Pumpkin, Red cranberries, Rosemary dry, Salt, Salvia, Thyme