Squash Ravioli

Squash Ravioli
Squash Ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • for the filling:

  • you’ll need 5 1/3 cups of purée for the ravioli.

  • 5 1/4

    pounds Delicata squash, halved lengthwise

  • olive oil

  • 1 3/4

    cups ricotta

  • 1 1/2

    ounces grated pecorino Romano (preferably Fulvi)

  • 1

    teaspoon ground chili flakes

  • 1/2

    teaspoon freshly grated nutmeg

  • kosher salt and pepper to taste

  • for the dough:

  • 2

    cups “00” flour (or all-purpose)

  • 1

    teaspoon kosher salt

  • 1 1/4

    cups large egg yolks (roughly 14 yolks)

  • 1 to 2

    teaspoons water

  • for the sauce:

  • 4

    tablespoons unsalted butter

  • 20

    small fresh sage leaves

  • Juice of 1 lemon

  • grated pecorino Romano (preferably Fulvi) to taste

  • 2

    teaspoons balsamic vinegar (preferably

  • aceto Balsamico Tradizionale)

Directions

Make the filling 1. preheat the oven to 400 degrees. 2. Brush cut side of the squash with olive oil, and sprinkle with salt and pepper. place cut side down on an oiled, parchment-lined sheet pan and cover with foil. Bake 45 minutes or until tender. 3. When cool enough to handle, scoop out the insides with a large spoon, and place in a food processor to create the purée. you should have 5 1/3 cups of purée. 4. in a large bowl with a spatula, combine all the filling ingredients, stirring until the ricotta is fully incorporated. Transfer to a piping bag and set aside in the refrigerator. Make the Ravioli dough 1. in a kitchenaid or motorized mixer, use the paddle attachment to combine all the ingredients – start on the lowest speed and slowly increase as the flour and yolks begin to incorporate. 2. Mix for several minutes or until the dough begins to cleanly pull away from the sides of the bowl. Remove and knead by hand for 3 minutes. Wrap in plastic wrap and set aside for 1 hour to rest. 3. using a mechanized pasta roller (kitchenaid has an attachment), roll the pasta until you can see your hand through the dough. 4. using a piping bag, form one long tube of filling along the length of the dough, then lightly brush with a moistened brush. Fold over the dough and use your fingers to seal off sections of filling in 1 3/4-inch lengths. 5. using a ruffled cutter, cut out the agnolotti to be 1 3/4 inches long. Make the sauce and cook the Agnolotti 1. Bring a large pot of salted water to a boil. place a large sauté pan or skillet over medium-high heat. add the butter and sage; the butter should sizzle and the sage should begin to turn brown. 2. once it becomes dark brown, remove from heat for 30 seconds and carefully (away from any flame) add the freshly squeezed juice of 1 lemon to the butter; it will sizzle aggressively and stop browning. 3. add 40 pieces of ravioli to the water and cook for 1 minute. 4. Remove ravioli and 4 tablespoons of water from the pot, add to the sauté pan and simmer together for 1 minute. sprinkle with pecorino and serve, garnishing with a light drizzle of aceto Balsamico Tradizionale.

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