Transport yourself to the charming culinary landscape of Northern Italy with this authentic recipe for Kachi Dauka, or Pumpkin Ravioli. This Ferrara specialty, a testament to the region's rich gastronomic heritage, offers a delightful balance of sweet pumpkin and savory cheese, encased in delicate, handmade pasta. Imagine the warm, comforting aroma filling your kitchen as you craft these little parcels of joy, each bite a burst of autumnal flavor. The vibrant orange hue of the filling speaks to the season's bounty, promising a taste of tradition and warmth.
Kachi Dauka is more than just a dish; it's an experience. From the careful preparation of the pumpkin purée to the satisfying kneading of the pasta dough, every step is a journey into the heart of Italian cooking. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own batch of these exquisite pumpkin ravioli.
Tools Needed
- pastry cutter
- rolling pin
Ingredients
Step-by-Step Instructions
Step 1. Make the Pumpkin Pasta Dough and Filling
- Combine 1 egg per 100g of flour (a mixture of 00 and semola flour recommended). Knead until smooth and silky. Let it rest for 30 minutes (40:00-45:60)
- Cut pumpkin into large chunks and bake on salt to remove excess moisture . Mash the baked pumpkin and mix with generous amounts of parmesan cheese and nutmeg .
Step 2. Assemble the Ravioli
- Roll out the pasta dough very thinly . Using a pastry cutter, make large pasta squares .
- Place a teaspoon of the pumpkin filling onto each pasta square. Fold the pasta into triangles, pressing the edges together firmly .
Step 3. Cook the Ravioli and Make the Sage Butter
- Add ravioli directly to boiling water (even if frozen) .
- Gently fry fresh sage leaves in a generous amount of butter .
Step 4. Serve the Kachi Dauka
- Once cooked, serve the Kachi Dauka with the sage butter .
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- For a richer flavor, you can optionally add crushed amaretti biscuits to the pumpkin filling.
- If not cooking immediately, the ravioli can be frozen. Do not defrost before adding to boiling water.
Nutrition
- N/A
FAQs
1. Can I use store-bought pasta dough instead of making it from scratch?
While homemade dough is best for authentic flavor and texture, you can use store-bought fresh pasta sheets. Just be sure they're wide enough to comfortably wrap the filling.
2. How long can I store leftover pumpkin ravioli?
Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or sauce.
With a little patience and these simple instructions, you've now mastered the art of creating authentic Kachi Dauka. Enjoy the rewarding taste of homemade pumpkin ravioli, a true testament to Ferrara's culinary heritage. Buon appetito!