Buckwheat ravioli stuffed with pumpkin and mashed potatoes

Buckwheat flour dosen't contain gluten and is a great source of fiber and minerals. This simple ravioli recipe is very healthy and delicious, thanks to the combination of pumpkin and potatoes.

Wash the potatoes and boil (unpeeled) until soft. Drain the water and allow the potatoes to cool slightly, then peel off the skin. While the potatoes are still warm, put them through a ricer (or a food mill).

Wash the pumpkin. Peel off the outer skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into small cubes.

Place the pumpkin cubes into a skillet, cover and cook over a low flame for about 15 minutes. Add 1 tsp fine salt, 1/2 tsp white pepper, 1 tsp nutmeg, 1 tbsp extra virgin olive oil, some minced parsley and continue to cook uncovered for about 10 minutes stirring occasionally.

In a bowl, combine pumpkin, mashed potatoes and 1 tbsp grated parmigiano cheese.

Pour the flour 00 and buckwheat flour in a mound on a clean work surface, make a well in the center and add 3 eggs.

Mix all the ingredients and knead well for about 10 minutes until the dough becomes compact and elastic. (Add more buckwheat flour if necessary)

Using a rolling pin, roll out the dough as thin as possible.

Using a teaspoon, place about 30 equal mounds of the pumpkin/potatoes mixture on half of the dough, about 1 inch apart.

Fold the top half of the dough over to cover the mounds of filling.

With your fingertips, press down firmly around each mound to seal the dough.

Begin to cut the ravioli using a ravioli cutter or a sharp knife.

Cook the ravioli in a large pot of boiling salted water until tender. While the ravioli are cooking, melt 7 tbsp (3.5 oz) of unsalted butter in a large skillet. Drain the ravioli in a colander and add them to the skillet. Toss gently in melted butter for a few minutes add some grated parmigiano cheese, stir and serve immediately !!

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