Ravioli di Zucca
1 tsp fennel seed
2 tsp gorgonzola cheese
15g spinach (3-4 spinach leaves), chopped
1 long pasta sheet (cut 8 circles of approx. 6-inch diameter)
2 tsp dried apricots, chopped
10ml olive oil
1 tbsp butter
1 tsp parmesan cheese
1 walnut, chopped
Salt and pepper to taste
Peel and deseed the pumpkin. Cut into thin slices, and place on a baking tray. Add fennel seeds, olive oil, salt, pepper and bake for 15 minutes at 250 degrees Celsius. Once cool, add a teaspoon of gorgonzola cheese and dried apricot to the mixture.
Place a tablespoon of the pumpkin mixture in the centre of the 6-inch pasta sheet. Wet the ends of the sheet with a little water and place another sheet on top. Press the sides to seal the ravioli. Repeat process with the remaining pasta circles.
To prepare the sauce, take a fresh pan. Add butter to it and sauté the spinach in it. Put the remaining gorgonzola cheese. Once melted, add cream and season with salt and pepper.
Blanch the ravioli in salted water and then add to the sauce. Heat for 2 minutes and serve hot; garnish with walnut and parmesan cheese.