Carbo load with Valentina Scandolara’s pumpkin ravioli

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Pro cyclist Valentina Scandolara may have been riding for the Australian Orica-AIS team for the past few years but she is all Italian. Her love for food and cooking included. Earlier this year, we featured her mother’s famous sbrisolona (Italian cookie) recipe, and now Valentina was kind enough to share one of her own favourite recipes: pumpkin ravioli.

Please note that making ravioli is a two-day affair but it is well worth the effort! Also, Italian cooking is not an exact science. It’s “a little bit of that” and a “pinch of this.” Experiment and have fun with it!

Valentina Scandolara and the butternut squash that will soon become ravioli
Valentina Scandolara and the butternut squash that will soon become ravioli

 

Ingredients:

For the pasta

  • 300g flour
  • 3 eggs
  • salt

For the filling

  • 250g butternut pumpkin
  • 125 g ricotta
  • half an onion
  • water
  • 3 spoons Parmigiano Reggiano
  • Sage
  • Oil, salt, pepper to taste

For the sauce:

  • Butter
  • Sage
  • Parmigiano Reggiano

Instructions:

  • To cook the pumpkin, cut it in half and remove all the seeds and innards. Sprinkle some some oil, rosemary and salt on the pumpkin and bake at 220 °C for 20 minutes. Once baked, remove the skin and mash the flesh.
  • In a pan, fry the onion with some oil, water, salt, pepper and sage leaves. When it’s ready, take away the sage and put the onion with the pumpkin. Stir.

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  • The following day, start with making the ravioli dough:+ Combine the flour and salt.
    + Add the eggs one at a time and continue to mix. Knead the dough until elastic and smooth.
    + Wrap the dough in plastic wrap and let it rest for about 30 minutes.
  • While you wait, let’s finish the filling:+ Remove your pumpkin mixture from the fridge and add the ricotta and the parmigiano
  • Back to the dough (you’ll need your pasta machine for this one):+ Dust the work counter and your dough with a bit flour. Roll the dough through the pasta machine at its widest setting. You may have to do this a few times to make a think square sheet of dough.
  • Lay the dough out on the counter and place little balls of filling neatly in rows. Be sure to leave enough space to cut and close the ravioli.
  • Cut the ravioli with the toothed wheel and use your fingers to close them.
  • If you’re not going to cook all the ravioli at once, place the uncooked ravioli in the freezer.
  •  Cook the ravioli in a pot of boiling water with a pinch of salt. This will take only 3-4 minutes depending on the thickness of the dough. Ravioli will float to the top when cooked.
  • For the sauce: melt the butter with the sage in a pot. Drizzle the mixture over cooked ravioli and top with parmigiano reggiano.

Buon appetito!

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