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Ingredients
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Pasta Dough
Filling
Sauce (Optional)
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Kabocha Squash
Cut the kabocha squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until tender. Let cool, scoop out the flesh, and mash it.
- 4
Mix the Filling
In a bowl, combine the mashed kabocha squash, ricotta cheese, chopped prosciutto, salt, black pepper, and nutmeg. Mix well until fully combined.
Ravioli Assembly
- 5
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 6
Shape the Ravioli
Place a teaspoon of filling about 1 inch apart on one sheet of pasta. Brush the edges with water, then fold the pasta over to create a pocket. Press down around each mound of filling to seal and cut out with a knife or ravioli cutter.
Cooking the Ravioli
- 7
Boil the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
- 8
Prepare the Sauce (Optional)
In a skillet, melt the butter over medium heat. Add sage leaves and cook until fragrant. Add the cooked ravioli and toss to coat in the sage butter. Serve with grated Parmesan cheese on top.
