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
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.