SQUASH FILLED RAVIOLI w/MARJORAM

By BobD

Ingredients

• For the Stuffing:
• Ravioli di Zucca con Salsa di Maggiorana
• Makes 6 servings (about 60 ravioli)
• 1 small buttnernut squash (about 2 pounds)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup Mostarda di Cremona, diced fine
• 8 amaretti cookies, crushed to fine crumbs (about 2/3 cup)
• Freshly grated nutmeg
• Freshly ground black pepper
• 2 large egg yolks
• Basic Egg Pasta Dough
• 6 quarts salted water
• For the Sauce:
• 5 ‑7 tablespoons unsalted butter
• Leaves from 5 sprigs fresh marjoram
• 1/4 cup reserved pasta cooking water
• Salt and freshly ground black pepper
• 2/3 to 1 cup freshly grated Parmigiano-Reggiano cheese (to your taste)

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Preheat the oven to 375 F.

With a sturdy serrated knife, carefully cut the squash into quarters and scrape out the seeds. Arrange the squash pieces cut side up in a baking dish and bake until the squash feels soft and is easily pierced with a knife, about 1 hour. Allow to cool.

Peel off the skin from the squash. Place the flesh in a food processor and process just until no longer chunky, just a few seconds. Transfer the squash to a sieve lined with cheesecloth and set it over a bowl; allow to drain in a cool place overnight.

Transfer the squash to a mixing bowl. Beat in the grated cheese, mostarda, and crushed amaretti and season with pepper and nutmeg to taste. Beat in the egg yolks until smooth and well blended. Set the mixture in refrigerator for at least 30 minutes.

Meanwhile, prepare the pasta dough.

Roll out and fill the pasta dough using a scant tablespoon of the squash filling for each raviolo. Cut out the ravioli using a 2 1/2-inch round cutter. Press the edges of ravioli firmly again to seal them tightly. Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels and cover the ravioli with additional towels. The ravioli can be cooked immediately or refrigerated or frozen.

When ready to cook, bring the salted water to a boil in a large pot. Add the ravioli to the boiling water one at a time, stirring gently as you do. Cook until they rise to the surface and the edges are tender but still firm to the bite, about 6 minutes after the water returns to a boil.

Meanwhile, make the sauce. In a small saucepan, melt the butter with the marjoram. Add the 1/4 cup pasta cooking water and salt and pepper to taste. Let simmer for 3‑5 minutes.

Use a big skimmer or large flat slotted spoon to gently scoop out the ravioli, draining them well. Set them into a warmed serving platter or individual bowls. Pour the butter sauce over the ravioli and sprinkle with the grated cheese. Serve immediately.