Extra large ravioli

Our temporary kitchen is not so ideal to make home made pasta, but, I promised. It’s really amazing how many recipes you can find to prepare pasta dough. What is really important is the right flour, 00 or fine semolina. For each 100,150 grams of flour you need 1 egg. Add some oil to make the pasta firm and smooth. Once you get a nice pasta ball, cover with plastic film and store in the fridge.

For the mixture, prebake 500 grams of pumpkin (you want need that much, but it would be silly to use the oven for a small amount) in the oven, with a drizzle of olive oil, a few stems of thyme and some unpeeled garlic cloves until soft (30-40 mins for smaller pieces). Remove the skin. Mix the pumkin, peeled garlic, oil with 100 grams of ricotta, 1 table spoon of chopped fresh mint, 1 table spoon of chopped fresh parsley, pepper and salt. Add 2 cans of drained crab.

Put some flour on a clean kitchen table. Roll the dough with a rolling pin thin enough, but not too thin.

Adapt the amount of filling to the size of the ravioli. Put the leftover of the filling in an oiled dish. Cover with mozzarella and serve the following day as lunch.

I made us 2 large raviolis each. Boil some salted water. Once boiling, add the raviolis one by one, and remove them from the water once they appear at the surface.

Serve the ravioli with a few spoons of melted butter (mixed with the zeste of 1 lemon, pepper and salt. Add some fresh mint leaves and some parsley! I hope the pastagrannies will be proud ;-).

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