300 g semolina flour
300 g pumpkins
150 g walnut kernel
200 g smoked scamorza
Odori e Sapori di Puglia All’arrabbiata sauce
Pour the flour and break the eggs in the middle of it. Beat them softly with a fork. Knead strongly until the dough become smooth and homogeneous. Make the dough as thin as possible.
Dice the pumpkin and stir fry them for 10 minutes, adding some water, if necessary. When cooked add nut kernels and let it cool down. In the meanwhile dice the smoked scamorza.
Roll out the dough, spread the filling on it, add the ricotta on the top of the filling and finally place another dough sheet over it, using a fork to close the edges of the ravioli. In the meanwhile heat the Arrabbiata sauce on the stoves. Cook the ravioli an spread Arrabbiata sauce and parmesan cheese on them.