Ravioli Di Zucca Recipe
Butternut squash ravioli
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Ingredients
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Pasta Dough
Butternut Squash Filling
Brown Butter Sage Sauce
Method
Pasta Dough
- 1
- 2
Knead and rest
Knead the dough 8–10 minutes until smooth and elastic (add a sprinkle of flour if sticky). Shape into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30–45 minutes to relax the gluten.
Butternut Squash Filling
- 3
Roast or steam the squash
Preheat oven to 400°F (200°C) if roasting. Toss cubed squash with 1 tsp olive oil and a pinch of salt. Roast on a baking sheet 25–30 minutes until very tender and slightly caramelized (or steam until fork-tender). Allow to cool slightly.
- 4
Sauté shallot
While squash cooks, melt 2 tbs unsalted butter in a small skillet over medium heat. Add the minced shallot and sauté until translucent, about 3–4 minutes. Remove from heat and let cool a bit.
- 5
Combine filling
Transfer the roasted squash to a bowl or food processor. Add the sautéed shallot, 3/4 cup grated Parmigiano-Reggiano, 1/2 cup well-drained ricotta, 1/4 tsp grated nutmeg, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp brown sugar or maple syrup (optional). Puree briefly in a food processor until smooth but not watery. Taste and adjust seasoning. Chill filling in refrigerator while dough rests to firm slightly.
Assembling Ravioli
- 6
Roll out dough
Divide rested dough into 4 pieces. Keep unused portions covered. On a lightly floured surface or using a pasta machine, roll each piece into a thin sheet about 1.5–2 mm thick (about setting 6–7 on many machines). Dust sheets lightly with flour to prevent sticking.
- 7
- 8
Seal and cut
Lay a second pasta sheet over the first, pressing gently around each mound to remove air and form seals. Use a ravioli cutter, fluted wheel, or sharp knife to cut between mounds into individual ravioli. Press edges with a fork to double-seal. Place finished ravioli on a lightly floured tray or parchment; avoid stacking.
- 9
Dry slightly
Let ravioli rest uncovered in a cool place 10–15 minutes to form a slight skin before cooking; if making ahead, freeze on a tray then transfer to a bag once solid.
Cook & Sauce
- 10
- 11
Make brown butter sage
While ravioli cooks, melt 6 tbs unsalted butter in a large skillet over medium heat. Once melted, continue cooking, swirling occasionally, until butter foams and turns golden-brown and nutty (3–5 minutes). Add fresh sage leaves and cook 30–60 seconds until crisp and aromatic. Remove from heat and stir in lemon zest, 1/4 cup grated Parmigiano-Reggiano, toasted pine nuts or walnuts if using, and a pinch of salt and black pepper.
- 12
Toss and serve
Add cooked ravioli to the skillet with brown butter sauce and gently toss to coat, adding a splash of reserved pasta water if needed to loosen sauce. Plate ravioli, spoon remaining sage butter over them, and finish with extra grated Parmigiano and a few toasted nuts. Serve immediately.