People all over the world love to eat ravioli. Filled foods of this kind are known by all sorts of names, including Gyoza, Mandu, Siomay, Wonton, Jiaozi, Manti, Momo, Pierogi and Pitepalt. Whatever they’re called, people from countless countries can’t get enough of this delicious, traditional dish. Its origins have been lost in the mists of time and still today stories of its development feature a blend of facts and legends.
In our home country of Italy, ravioli-like pasta goes by different names and comes in different forms in different areas. In Piedmont and the Pavia area, there’s a small version called “agnolotti”. In Lombardy and Tuscany, you’re more likely to hear the name “tortelli”. Meanwhile, they have “tortellini” in Emilia, “pansotti” in Liguria, “anolini” in the Piacenza and Parma areas, and “cappellacci” in and around Ferrara. The names, methods and mixtures might all be different, but the core concept is always the same.
Chef Stefano Polato has expertly put together a recipe for us with a special extra ingredient: coffee.
Easy to make and deliciously aromatic, the fresh coffee pasta complements the flavours of the pumpkin and ricotta.
170 g of wholemeal wheat flour
30 g of Manuel ground coffee
A pinch of salt
FILLING AND SAUCE
200 g of diced pumpkin
1 tablespoon of ricotta
1 tablespoon of extra virgin olive oil
1 tablespoon of finely chopped leek
Parsley to taste
Salt and pepper to taste
Start with the dough. Mix the flour with the coffee, pile it up on a pastry board, make a well and put the eggs and salt in it. Starting from the inside, beat them and mix the dough until it’s smooth and stretchy. Make the dough into a ball, cover it and leave it to settle for around 20 minutes. This helps the gluten to spread and thus makes it easier to work with the dough.
In the meantime, prepare the filling. Put the chopped pumpkin and leek in a frying pan, cover them with a ladleful of water, salt and pepper, then cook them for 10 minutes. Take half of the cooked mixture, crush the pumpkins with a fork and add the ricotta. Season with salt and pepper.
Now roll out the dough with a rolling pin until it’s thin enough, use a ravioli cutter to cut it into round pieces and put a generous pinch of the filling into each one.
Fold each piece in half to create a semi-circular shape. Slightly wet the edges to make them stick together well and form a seal. Cook the ravioli in plenty of lightly salted boiling water. Drain them when they’re slightly al dente and toss them in a frying pan with the remaining pumpkin mixture.
Sprinkle some finely chopped fresh parsley over the top before serving.
For this recipe, we used Manuel Caffè Equo Organic, a certified ORGANIC and FAIRTRADE blend with aromatic notes of chocolate and nuts. You can find it in our online shop.
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