Ravioli filled with Pumpkin
Ravioli di Zucca
Ravioli di Zucca
serves 6
for the filling
2 lb (900 gr) butternut squash, diced
2 oz (60 gr) amaretti cookies, finely ground
4 oz (115 gr) parmigiano reggiano cheese, freshly grated
1 tablespoons breadcrumbs
grated rind of one lemon
salt and pepper
pinch of nutmeg
for the dough
3 cups (400 gr) flour
4 eggs
1 tablespoon extra-virgin olive oil
for the dressing
8 tablespoons butter
10 fresh sage leaves
5 oz (150 gr) freshly grated parmigiano reggiano cheese
for the filling
2 lb (900 gr) butternut squash, diced
2 oz (60 gr) amaretti cookies, finely ground
4 oz (115 gr) parmigiano reggiano cheese, freshly grated
1 tablespoons breadcrumbs
grated rind of one lemon
salt and pepper
pinch of nutmeg
for the dough
3 cups (400 gr) flour
4 eggs
1 tablespoon extra-
for the dressing
8 tablespoons butter
10 fresh sage leaves
5 oz (150 gr) freshly grated parmigiano reggiano cheese
Preheat oven 350 F (180 C). Wrap the squash in parchment paper and place in the oven for about 40 minutes or until tender. Squash can be cooked in the microwave for about 7-8 minutes. Transfer the squash in a colander and drain the liquid.
Place the squash in a food processor and reduce to a fine paste. Transfer to a bowl.
Add the ground cookies, parmigiano cheese, breadcrumbs, salt and pepper, grated lemon rind and pinch of nutmeg. Mix thoroughly.
Prepare the pasta dough using the recipe for fresh pasta. Make the dough very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.
Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin.
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.
Place about 1 teaspoon of the filling on the dough, spaced 2 inches (5 cm) apart.
Cover with the second dough and press the pasta around the fillings so that the 2 layers touch each other. Press firmly to bond the 2 pasta sheets together.
Separate the ravioli by cutting with a pastry wheel.
Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time, and cook until the pasta is al dente (firm but not too soft or overcooked).
In a skillet large enough to contain the ravioli, place the butter and sage. Turn the heat to medium until the butter is melted.
Drain ravioli, picking them from the boiling water with a slotted spoon.
Transfer the ravioli in the skillet. Turn heat to medium and mix shortly until the ravioli are well coated with the butter. Add the grated cheese and serve at once on warm dishes.
Drain the filling ingredients very well to prevent the ravioli from breaking while boiling. If you like the stuffing to be aromatic, add more freshly grated nutmeg.
Sometimes the dough will dry too much while you are working, which prevents the pasta sheets from being “gluey” enough to stick to each other. If this happens, brush the surface of the bottom pasta sheet with egg white.
Add the ground cookies, parmigiano cheese, breadcrumbs, salt and pepper, grated lemon rind and pinch of nutmeg. Mix thoroughly.
Prepare the pasta dough using the recipe for fresh pasta. Make the dough very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.
Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin.
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.
Place about 1 teaspoon of the filling on the dough, spaced 2 inches (5 cm) apart.
Cover with the second dough and press the pasta around the fillings so that the 2 layers touch each other. Press firmly to bond the 2 pasta sheets together.
Separate the ravioli by cutting with a pastry wheel.
Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time, and cook until the pasta is al dente (firm but not too soft or overcooked).
In a skillet large enough to contain the ravioli, place the butter and sage. Turn the heat to medium until the butter is melted.
Drain ravioli, picking them from the boiling water with a slotted spoon.
Transfer the ravioli in the skillet. Turn heat to medium and mix shortly until the ravioli are well coated with the butter. Add the grated cheese and serve at once on warm dishes.
Drain the filling ingredients very well to prevent the ravioli from breaking while boiling. If you like the stuffing to be aromatic, add more freshly grated nutmeg.
Sometimes the dough will dry too much while you are working, which prevents the pasta sheets from being “gluey” enough to stick to each other. If this happens, brush the surface of the bottom pasta sheet with egg white.