Kabocha Squash Ravioli Recipe

Preparation and Cooking

1. 1

   Prepare the Kabocha Squash

   Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place it cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Scoop the flesh into a bowl and mash it.

2. 2

   Make the Ravioli Dough

   In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Prepare the Filling

   In a bowl, combine the mashed kabocha squash, ricotta cheese, lemon juice, and lemon zest. Mix until smooth and season with salt to taste.

4. 4

   Roll Out the Dough

   Divide the dough into four pieces. Roll out one piece at a time on a floured surface until it's thin (about 1/16 inch).

5. 5

   Assemble the Ravioli

   Place small mounds of the filling (about 1 tsp each) on one half of the rolled-out dough, leaving space in between. Fold the dough over to cover the filling and press down to seal, ensuring there are no air pockets. Cut out individual ravioli using a knife or a ravioli cutter.

6. 6

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

7. 7

   Make the Browned Butter Sauce

   In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and has a nutty aroma. Remove from heat.

8. 8

   Combine and Serve

   Add the cooked ravioli to the skillet with the browned butter sauce. Toss gently to coat. Serve with grated Parmigiano-Reggiano and sprinkle with crushed pink peppercorns.