This fresh pasta dish is perfect to serve for a gourmand gathering with family, friends, or that special someone. Fontina DOP Alpine Cheese Buttons with Pumpkin Cream and Amaretti Biscuits comes from the elegant restaurant Locanda alla Scala in Milan located between Piazza alla Scala and Brera in Milan.
Ingredients
For the fresh pasta
For the filling
For the pumpkin cream
Procedure
For the fresh dough
Place the flour on the counter forming a well; in the center add the whole egg, egg yolks, oil, and salt. Knead the dough until smooth; form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least an hour. Divide the dough into two parts and roll it out very thin.
Place the filling in balls on the sheet of dough at the base, spacing it at least 4 cm between each ball. Lay the second sheet on top and start sealing your buttons with the help of a 3 cm diameter pastry cutter.
For the filling
Finely grate the fontina cheese and place it in a bowl with cream and butter in a bain-marie. Once the cheese has begun to melt add the egg yolks incorporating them one at a time, and cook the mixture until smooth and homogeneous. When the fondue is stemmed put it in a piping bag.
For the pumpkin cream
Cut the pumpkin into wedges, cleaning it of the inner seeds, but without removing the skin. Once you have obtained the wedges wrap them in foil sprinkling them with the oil, salt, and seasonings, and bake at 180°C for 35 to 40 minutes. When the pumpkin is cooked remove the peel and the aromatics and blend everything by adding extra virgin oil and water to adjust the consistency, which should be very soft. At the end add some cold orange zest.
For the serving
In boiling water, cook the buttons for 3 to 4 minutes. In the meantime heat the pumpkin cream and place 5 dots of it on the plate, which will serve to hold the ravioli in place. With the remaining cream lightly smear them and finally top with crumbled amaretti biscuits.