BARBAGIUAI
Ingredients
for the pasta: 600 g. flour, water, cultivar Taggiasca extra virgin olive
oil, salt. For the filling, 1 kg pumpkin, 150 g. rice, 1 egg, a teaspoon of
local ricotta, 100 g. parmesan and pecorino, marjoram, half a clove of garlic,
pepper, salt, extra
virgin olive oil cultivar Taggiasca, milk.
Preparation
make
the pasta adding the water, oil and salt to the flour; cook the pumpkin with
the oil and boil the rice in milk and water. In a bowl mix the rice, cheese,
pureed pumpkin, salt, pepper, egg and marjoram. Roll out the pasta finely and
then cut into 6 cm squares; fill with the stuffing and close. Put the ravioli
in a roasting tin and cook in the oven or fry in extra virgin olive oil cultivar
Taggiasca. Serve hot with a sprinkling of salt.
Wine suggested : Rossese di Dolceacqua.
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