Ravioli al cioccolato ripieni di zucca con olio al mandarino

To prepare the egg pasta, arrange the flour in a fountain shape, add the cocoa, the Olive & Mandarin flavored oil and the salt. Crack the eggs into the center and finally break them with a fork, gradually taking a little of the surrounding flour. When the mixture is no longer liquid, knead vigorously on the pastry board until you obtain a homogeneous, smooth and elastic dough, which you will place inside a tightly closed plastic food bag. Let it rest for at least 1 hour at room temperature.

Prepare the filling: put the pumpkin in the oven at 180° for about 40 minutes. Once cooked, collect the pumpkin with a spoon and reduce it to a puree, add Parmesan, a pinch of nutmeg and salt and finally an egg. Mix everything well, cover the bowl and let the filling rest in the fridge for 2 hours. When you remove it, the mixture must be dry, otherwise add a little Parmesan.

Take the dough and roll it out into a sheet of pastry and use a pastry bag to distribute the filling along the long side of the pastry, spacing the little piles out well.

Fold the other half of the pastry over the top and seal the edges by pressing the pastry well with your fingers between one mound of filling and the next.

Cut out the tortelli with a serrated cutter and boil them, a few at a time, in plenty of boiling salted water.

Drain them with a slotted spoon and arrange them on the plate, season with plenty of extra virgin olive oil, Olive & Mandarin Dressing and flaked Parmigiano Reggiano.