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You are here: Home / vegetarian / Broccoli & Pumpkin Stuffed Corzetti Ravioli

Broccoli & Pumpkin Stuffed Corzetti Ravioli

9 June 2020 by Filippo Romagnoli

stuffed corzetti ravioli

In the last few years, we have seen so many new corzetti recipes being developed, especially through Instagram, by our pasta loving followers. Among all our customers who have created imaginative corzetti recipes, there is Meryl from Pasta Social Club, who shared a delicious recipe for smoked mozzarella and ricotta stuffed corzetti.

We have humbly stolen her idea of using our corzetti stamps to create stuffed ravioli stamped with a beautiful pattern. Instead of using a mix of cheeses, our stuffed corzetti ravioli are filled with sautéed broccoli and pumpkin, made even tastier by adding anchovies.

Our broccoli and pumpkin stuffed corzetti ravioli are sure to impress both in appearance and in flavor. Thank you Meryl for the inspiration!

Broccoli & Pumpkin Stuffed Corzetti Ravioli

Ingredients:

1 broccoli head, chopped
5 anchovy fillets
200 gr pumpkin
50 gr pecorino romano cheese, grated
salt and pepper
extra virgin olive oil

Make corzetti pasta dough as usual. Roll it out slightly thicker than usual – making it thicker will help the filling stay inside the ravioli when you boil them.

With a round cookie cutter a little larger than your corzetti stamp, cut pasta circles. Now use the corzetti stamp to impress half of the pasta circles with the corzetti design of choice.

Now prepare the pasta filling. Cover the bottom of a pan with 5 tablespoons of extra virgin olive oil. Add the anchovies and cook on medium heat until melted. Add the chopped broccoli and pumpkin and cook until really soft.

Place the broccoli and pumpkin filling in a bowl and season with salt and pepper. Add the grated cheese and mix to get a smooth mixture.

Place some filling in the center of the pasta circles that you didn’t stamp with the corzetti stamp. Brush the edges of the pasta circle with a little water and lay a stamped pasta circle on top of it.

Once the stuffed corzetti are done cook in salted boiling water for 4 to 5 minutes or until evenly cooked. Serve with Tuscan extra virgin olive oil and some extra pecorino.

Filed Under: vegetarian Tagged With: anchovy, cabbage, pumpkin

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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Filippo Romagnoli
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