Broccoli and Prosciutto di Modena PDO ravioli with pumpkin and Balsamic Vinegar of Modena

Ingredients

  • 200 g of flour
  • 3 eggs
  • 250 g of cottage cheese
  • 250 g of boiled and blended broccoli tops
  • 60 g of grated Parmigiano Reggiano DOP
  • 70 g of ground Prosciutto di Modena
  • 2 thick slices of Prosciutto di Modena
  • 400 g of pumpkin
  • Traditional Balsamic Vinegar of Modena DOP
  • butter to taste
  • salt
  • pepper

The quantities indicated are enough for four people.