Come si chiama questa zucca?
John showed me his Italian pumpkin from his veggie plot. As soon as I saw it I though of zucca barucca, but I am not so sure now, so many years have passed since I had one... maybe the name is not correct. Italian bloggers please: if you know this type of pumpkin tell me if it really is a zucca barucca :-)
John says that this pumpkin was collected before the plant died, so it may not be fully mature (I think that the zucca barucca is green first, and then turns yellow...) but as the garden plot is next to the road it was better to harvest it early, or passers-by may have been tempted to steal it. He gave me half.
Half is a lot, we made a soup, a sweet pie, some ravioli... and I still have some left!
The kids made the ravioli. I prepared some pasta dough for them (recipe here), then I took out the pasta machine and handed it over to two very excited kids. They took turns rolling the pasta out, from the larger to the thinner setting, and when I say 'took turns', I mean literally: one roll each, and then start again, boy, girl, boy, girl, boy, girl...
In the meantime I made a quick filling for the ravioli: I used some steamed pumpkin (steaming is better than boiling, which would make the pumpkin too soft, but baking also works well), added some feta cheese, breadcrumbs, and salt and pepper to taste. The children placed a sheet of pasta on the ravioli tray and added the filling.
Then they placed a second layer of pasta on top and rolled it well to seal the filling in place and shape the ravioli. Traditionally in Italy we make tortelloni with pumpkin, but this is quicker, and the kids really enjoyed using the ravioli tray.
They used up all the pasta, and ate the rest of the filling with their fingers! A few cuts of pasta from the sides of the ravioli tray were stored aside and made into maltagliati, a sort of fat irregular tagliatelle which we later used to put into a pumpkin and bean soup.
We cooked the ravioli by dropping them in salted boiling water, and collected them with a slotted spoon as soon as they were ready (they only take a few minutes) to then toss them in a pan with melted butter and sage. A perfect dinner!
Photos and Recipes by Alessandra Zecchini ©