Ravioli Di Zucca Recipe
Pasta filled with Butternut, Ricotta, Almonds, Amaretto Biscuit in Sage & Butter Sauce
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Ingredients
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Pasta Dough
Filling
Sage & Butter Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center, crack the eggs into the well, and gradually mix the flour into the eggs using a fork. Once combined, knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Butternut Squash
Peel and dice the butternut squash into small cubes. Steam or boil until tender, about 10-15 minutes. Drain and mash until smooth. Allow to cool.
- 3
Make the Filling
In a mixing bowl, combine the mashed butternut squash, ricotta cheese, chopped almonds, crushed amaretto biscuit, salt, and nutmeg. Mix well until all ingredients are fully incorporated.
Assembling the Ravioli
- 4
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, making sure to keep the surface lightly floured to prevent sticking.
- 5
Fill the Ravioli
Place small teaspoons of the filling onto one sheet of dough, leaving space in between each. Moisten the edges of the dough with water. Place another sheet of dough over the filled sheet and press down around each mound of filling to seal. Cut out individual ravioli using a pasta cutter or knife.
Cooking the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
Sage & Butter Sauce Preparation
- 7
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and sauté until the butter is lightly browned and the sage is crispy, about 2-3 minutes. Season with salt and freshly ground black pepper to taste.
