Agnolotti With Ciauscolo, Ricotta And Pumpkin Cream

Preparation:

Preparation: Mix the flour with the eggs and a drizzle of oil. Roll out the dough with a rolling pin and cut it into squares. After mixing them, place a ciauscolo and ricotta-based filling in the center of each square. Close the squares of pasta, form the agnolotti and cook them in boiling salted water. In a separate pan, prepare a base with the oil and the chopped onion; add the pumpkin cut into slices and a little water until cooked. Blend the pumpkin and adjust the salt. Drain the agnolotti and serve them over the pumpkin cream.