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Pumpkin ravioli stuffed with chicken, step by step recipe with photos

These ravioli can be molded in the usual form.

  • white part of leek — 1/4 pcs.
  • freshly ground pepper to taste
  • egg — 1 pc.
  • chicken (fillet) — 1 pc.
  • greens for feeding
  • grated parmesan — 1 handful
  • olive oil to serve — to taste
  • pumpkin puree — 2 tbsp. l
  • salt — to taste
  • flour from durum wheat — 110-120 g

In the old days, the inhabitants of the Southern Urals, where the recipe for dumplings was brought from China, were put in dough for.

Pumpkin — one of the most picturesque vegetables. Round, smooth, bright and brilliant — such we are.

Pumpkin dishes are very popular all over the world. In Europe, pumpkin soup is cooked, casseroles are prepared,.

". chicken fillet and all other ingredients of the filling. ", and you can still clarify what is the filling?

Great recipe! Natalikka, tell me, please, do these ravioli in raw form (being uncooked) tolerate freezing?

And do not fall apart, and they will not lose anything in taste, if they are cooked after that?

Raw tomatoes, speak?

And here you also do not see them? http://mar-todocaserito3.blogspot.com/search/label/pasta%20casera Here, by the way, is a good example — here there are both traditional options and experiments.

Apparently we are twins. no name, no recipes, no. Only our fellow citizens in such a situation begin to cry out to curb objective criticism.

In Italy, not only an expensive restaurant, but also a cheap tavern, will not garnish the first hot dish with sliced ​​raw tomatoes.

All that I wanted, I found out in part of the origin of the recipe. Thank you for your attention and comments.

Always yours — comment.

Dear comment, no blog, no recipes, no name. What kind of trolls are you specifically registered for this? I would like the editors of the Deli to pay more attention to such things. A great recipe with a creative approach!

Excellent photo!

It is seen that a person’s hands grow from where necessary.

And the photo turned out not porridge-Malasha, not a gray incomprehensible something, but a bright dish in the Italian tradition and creative presentation. I would love to order something like this in a restaurant. I have been to Italy and I will say that not only traditions, but also bold experiments are welcomed at expensive Italian restaurants!

Good luck!

It would not be worth to answer stupid questions, but still.

The fact that these are not ravioli, but ravioli is visible. Ravioli what kind of cuisine do you mean, friend anonymous? The dough is a classic egg paste.

Olive oil is used — yes, parmesan — and so on!

Any more questions? Italian cuisine is also different.

There are traditional recipes, and there are modern variations.

A little from there, a little from here, a bit of his own, in the comments are explanations about Culurzones, and as a result, it’s called "Italian" the kitchen.

You’ll finally decide what IT is and whether your recipe is relevant to a particular national cuisine.

Natalikka has always very interesting pasta options.

Everything that I tried, I liked. The form is very similar to what I saw.

It is not so easy to do, but judging by the picture — a pigtail.

"Culurzones or Culurgiones can not be replaced at will.". Once again. we have a name "pumpkin ravioli ..", but not "ravioli culurzones". This is not a classic recipe, only the form is borrowed.

That’s why "replace as desired" usual form is not forbidden.

Yes, from traditional ravioli culurzones here is only a form.

I do not have a traditional recipe (if I were to place a traditional recipe, I would definitely reflect this in the title). The ravioli format was borrowed from the book of Jamie Oliver.

By the way, he also has only the form there, and his recipe (with pumpkin and baked goat cheese). Experiments in the kitchen — it’s great, is not it?

Only Jamie pumpkin added to the stuffing itself, and I decided to add to the dough.

In photo 3, only the first stage is displayed: one edge is wrapped, and then you begin to form a pigtail on the sides (unfortunately, you did not capture all the stages).

I think pigtails can be obtained in different ways, the main thing is the principle. So, in fact, I also formed, not only on my hands, but on the table, alternately wrapping one edge, then the other (having bent one side tentatively): http://www.youtube.com/watch?v=8f2ZZtlay7M

I did not understand that as a result you did it. In step 3, one form of plucking, the photo is another.

Culurzones or Culurgiones cannot be replaced at will.

Your recipe does not have anything to do with the Sardic Culurzones, neither in the dough composition, there should be only flour, water and salt, or in the form of modeling, and this is very important for regional Italian cuisine, and the filling is not at all the same.

Where in the filling aroma of garlic and mint, roasted in melted pork fat?

Where is the taste of goat cheese?

And where is the basis of the filling — potatoes?

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