Raviolo Recipe

Raviolo Preparation

1. 1

   Prepare the Kabocha Squash

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

2. 2

   Make the Filling

   In a mixing bowl, combine the mashed kabocha squash, mascarpone cheese, truffle oil, salt, and pepper. Blend until smooth and set aside.

3. 3

   Prepare the Pasta Dough

   On a clean surface, form a mound with the flour and make a well in the center. Add the eggs and a pinch of salt into the well. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

4. 4

   Roll Out the Dough

   Divide the rested dough into four equal parts. Roll out each part into thin sheets using a pasta maker or rolling pin, dusting with flour to prevent sticking.

5. 5

   Assemble the Raviolo

   On one sheet of pasta, place small mounds of the filling, leaving space between them. Brush around the filling with water to help seal. Place another sheet of pasta on top and gently press down to remove air pockets. Cut out the ravioli with a cutter or knife.

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 and are al dente. Remove with a slotted spoon.

7. 7

   Make Brown Butter Sage Sauce

   In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and aromatic. Remove from heat.

8. 8

   Serve the Raviolo

   Plate the ravioli and drizzle the brown butter sage sauce over them. Garnish with toasted pepitas and additional sage if desired.