Ravioli al cavolo nero e zucca con ricotta, noci con sugo di vongole

Preheat the oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Drizzle the pumpkin halves with olive oil and season with salt and pepper.

Roast the pumpkin in the oven for 30-40 minutes until tender.

Scoop the flesh from the roasted pumpkin and place it in a bowl.

Mix the pumpkin with ricotta cheese, grated parmesan, nutmeg, salt, and pepper.

Fill each ravioli with the pumpkin mixture and seal them tightly.

Bring a large pot of salted water to a boil.

Cook the ravioli in boiling water for 3-4 minutes until they float.

In a skillet, melt butter over medium heat and add minced garlic and chopped onion.

Sauté until the onion is translucent, about 3-5 minutes.

Add vegetable broth and balsamic vinegar to the skillet, simmer for 5 minutes.

Add the cooked ravioli to the skillet and gently toss to coat.

Serve garnished with toasted walnuts and fresh parsley.

Spice Level:

Allergens