Jun 09 2026
Restaurants›Lazia›Doppio Raviolo Recipe

Doppio Raviolo Recipe

Inspired by Lazia
Time2h
Serves4

roasted acorn squash, mascarpone & ricotta filling, guanciale, chestnut maple brown butter, lemon, sage

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Ingredients

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Raviolo Filling

Pasta Dough

Guanciale and Butter Sauce

Method

Preparing the Filling

  1. 1

    Roast the Acorn Squash

    Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Place the halves cut-side down on a baking sheet. Roast for about 30-35 minutes, or until tender. Let it cool slightly, then scoop out the flesh into a bowl.

  2. 2

    Mix the Filling

    In the bowl with the roasted acorn squash, add mascarpone cheese, ricotta cheese, salt, black pepper, and nutmeg. Mix until well combined and creamy. Set aside.

Making the Pasta Dough

  1. 3

    Prepare the Dough

    On a clean surface or in a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a fork until a dough begins to form.

  2. 4

    Knead the Dough

    Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Assembling the Raviolo

  1. 5

    Roll Out the Dough

    Divide the rested dough into 4 pieces. Roll each piece out thinly with a pasta machine or a rolling pin until it's about 1/16 inch thick.

  2. 6

    Fill the Raviolo

    Place a tablespoon of filling on one sheet of pasta, spacing them about 3 inches apart. Brush around the filling with water to help seal. Place another sheet of pasta on top and press down to remove any air pockets. Cut into squares or circles.

Cooking the Ravioli

  1. 7

    Cook the Ravioli

    Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Preparing the Guanciale and Butter Sauce

  1. 8

    Cook the Guanciale

    In a large skillet over medium heat, add the guanciale and cook until crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels.

  2. 9

    Make the Brown Butter Sauce

    In the same skillet, lower the heat and add the unsalted butter. Allow it to melt and then bubble until it turns a golden brown color. Add the fresh sage leaves, maple syrup, lemon zest, and lemon juice. Stir to combine.

Serving

  1. 10

    Plate the Dish

    Toss the cooked ravioli gently in the brown butter sauce to coat. Serve topped with crispy guanciale and additional sage leaves if desired.

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