Butternut Squash Ravioli Recipe
browned butter, pancetta ham, sage, Parmigiano Reggiano
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Ingredients
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Pasta Dough and Filling
Method
Preparation and Cooking
- 1
Prepare the Butternut Squash Filling
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Roast for 30-40 minutes until tender. Scoop the flesh into a bowl and mash it. Mix in the ricotta cheese, Parmesan cheese, egg, salt, and black pepper until well combined.
- 2
Make the Pasta Dough
On a clean surface, mound the flour and create a well in the center. Add the egg and a pinch of salt into the well. Gradually incorporate the flour into the egg using a fork until a dough forms. Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Assemble the Ravioli
Roll out the dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of the filling on one sheet, leaving space between each. Dampen the edges with water and place another sheet of dough on top. Press down around the filling to seal and cut out the ravioli with a cutter.
- 4
Cook the Ravioli
Bring a large pot of salted water to boil. Add the ravioli and cook for about 3-4 minutes until they float. Remove with a slotted spoon.
- 5
- 6
Serve
Toss the cooked ravioli in the browned butter sauce and serve immediately with additional Parmesan cheese on top.
