Cheese Ravioli Recipe

Prepare filling

In a medium bowl combine ricotta, 1/2 cup grated Pecorino Romano, egg yolk, 1/2 tsp fine sea salt, 1/4 tsp black pepper and 2 tbsp finely chopped basil. Stir until smooth and cohesive. Taste and adjust salt/pepper. Set covered in refrigerator while preparing other components.

Cook squash

Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the peeled, chopped gold bar squash and a pinch of salt. Sauté for 4–5 minutes until softened and beginning to brown.

Finish sauce

Add the remaining 3 tablespoons butter and the minced shallot to the skillet. Cook 1–2 minutes until shallot is translucent, then add the minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup stock and simmer 2 minutes. Transfer the mixture to a blender or use an immersion blender and purée until smooth. Return puréed squash to the skillet over low heat, stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat, stirring occasionally.

Char zucchini

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Toss zucchini slices with 1 tbsp extra-virgin olive oil and a pinch of salt. Working in a single layer (in batches if necessary), place zucchini in the pan and let sear without moving for about 1.5–2 minutes per side until deeply charred marks form. Remove to a plate.

Toast pine nuts (optional)

In a small dry skillet over medium heat, toast pine nuts, stirring frequently, 2–3 minutes until golden and fragrant. Remove from heat and cool.

Cook ravioli

Bring 4 cups water and 1 tbsp coarse salt to a rolling boil in a wide pot. Gently add the ravioli and cook according to package or recipe instructions (usually 3–4 minutes for fresh ravioli) until they float and are tender. Use a slotted spoon to transfer ravioli directly into the warm squash butter sauce, allowing a few tablespoons of pasta water to cling to them (reserve 1/4 cup pasta water if needed).

Toss gently

Over low heat, gently toss the ravioli in the squash butter sauce to coat. If sauce seems thick, add up to 2 tbsp reserved pasta water to loosen to a silky consistency. Taste and adjust seasoning.

Divide sauced ravioli among 4 appetizer plates (about 5 ravioli per plate). Arrange charred zucchini slices around or on top of the ravioli attractively.

Scatter torn basil leaves, microgreens or baby arugula (if using) and toasted pine nuts over each plate.

Finish with a generous dusting of the remaining 1/4 cup Pecorino Romano and a light drizzle of extra-virgin olive oil if desired. Serve immediately.