Only Online: Nicola Gilardi's Pumpkin-Stuffed Ravioli

Fresh Pasta

• 200 grams white flour

• 2 eggs

The quantities indicated are for four people.

Pour the flour onto a flat, cool work surface, preferably marble. Create a mound shape, “a fontana.”

Make a deep dent in the top, and break in the eggs. With your fingers or with a fork, gently mix in the eggs with the flour. If you use a fork, do not mix vigorously as you should not get air into the mixture.

When all the egg has been absorbed into the flour, knead the dough for 15 to 20 minutes. Form a ball with the dough and flatten it slightly with the palm of your hand. Using a rolling pin, start flattening the pasta, then roll it – possibly with a pasta machine – into a thin, even sheet. Work slowly and rhythmically.

Pumpkin Filling

• 500 grams pumpkin (if needed, use a can of pumpkin)

• 2 garlic cloves

• 1 yellow onion

• salt, pepper, olive oil

Roast peeled garlic and cut onions in a pan with olive oil. Add pumpkin when garlic turns golden brown. (If using fresh pumpkin, add a little water and cook approximately 10 minutes.) Add salt and pepper.

Mix with blender until the consistency is lightly chunky. Let chill before filling ravioli.

While cooking ravioli in boiling water, roast more garlic with heavy cream. Pour over plated ravioli. Sprinkle with Parmesan cheese and serve.