Delicata Squash Ravioli Recipe
Zucca & Ricotta Filling, Valserena Butter & Parmigiano, Roasted Piedmont Hazelnuts, Sage
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Ingredients
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Ravioli Dough
Filling
Sauce & Toppings
Method
Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Filling
- 2
Prepare the Filling
Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for about 30 minutes until tender. Let cool, scoop out the flesh, and mash it in a bowl. Add the ricotta cheese, nutmeg, salt, and black pepper. Mix until smooth and well combined.
Assembly
- 3
Assemble the Ravioli
Roll out the rested dough on a floured surface to about 1/16-inch thickness. Cut into squares or circles using a pastry cutter. Place about a teaspoon of filling in the center of half of the squares or circles. Moisten the edges with a little water, fold over, and press to seal. Make sure there are no air pockets. Repeat until all dough and filling are used.
Cooking & Sauce
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the top. Use a slotted spoon to remove them and drain.
- 5
Prepare the Sage Butter
In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and sauté for about 2-3 minutes until the butter is lightly browned and the sage is crispy. Remove from heat.
- 6
Combine and Serve
Add the cooked ravioli to the skillet with the sage butter. Gently toss to coat. Serve the ravioli topped with grated Parmesan cheese and chopped roasted Piedmont hazelnuts.
