These "so" here are the result of a fantastic "riciclone" those who can not be more! During a recent culinary tour of the enchanting Mantua, I have taken several spawning dishes. Mantua is known for its pasta filled with pumpkin, apple mustard for its bells (coming soon on these screens) and a thousand other delicacies that I am not here to tell you .... let us jump, it's worth it.
The filling of the cupcakes in question is none other than the surplus of ravioli that I wanted to experiment before my stay in that village. Normal people usually try to replicate the dishes back from a pleasure-trip ... those suffering from the kitchen instead, try to do just before leaving for a comparison. So I made the ravioli, which of course I had to change, making a version with a green paste. 
My version has been purged of mustard, which I love it, but does not meet the favor of many. the salami that I used for the pies was a surplus of course, but you can use fresh pasta salami or sausage.
filling for ravioli
500 g of chopped yellow squash long
50 g amaretti - 100 g grated Parmesan cheese 1 egg
- salt pepper nutmeg
- filling for pies
- The filling of the ravioli advanced
- for green pasta
- 500 g of flour (300 + 200 Wheat flour 00 hard) 3 eggs
- a tablespoon of extra virgin olive oil
- Cook the pumpkin in the oven after it is cut into regular pieces, but leave the peel. When the meat is pretty tender, and after removing the peel, mash in a bowl along with the macaroons. Add the Parmesan cheese, egg, salt, pepper and nutmeg. Mix well and refrigerate while you prepare the pasta.
- Make the fountain with the flour, place the center chopped spinach, eggs, a pinch of salt and a tablespoon of oil. Knead well until the dough is nice and smooth as silk. Let rest in refrigerator a 'Oretta to chill. Roll out the pastry and cut out so many square 6 cm from the side. Place a little filling in the center of each one, close them in a triangle and seal the edges by pressing with tines of fork. Align them on the table until the boil. Keep them al dente and let them jump in a saucepan with plenty of butter. Sprinkle with plenty of parmesan.
- For patties, coated tartellete molds with the pastry. Take the stuffing advanced add in the pasta cooked salami, chopped with a knife, mix thoroughly and put a little filling in each pie. Bake at 200 ° until the dough is golden and pretty swollen. Serve warm.
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