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Ravioli di Zucca
Indulge in the heart of Italy with this exquisite Ravioli di Zucca, a traditional dish that captures the essence of autumn. Each delicate pasta parcel is generously filled with sweet, roasted butternut squash, perfectly complemented by a nutty sage butter sauce. This dish evokes the rustic charm of Italian kitchens, where fresh ingredients and time-honored techniques come together to create a symphony of flavors. A true delight for the senses, Ravioli di Zucca is not just a meal; it's a celebration of seasonal harvests and culinary heritage.
Ingredients
- Butternut squash
- 1 medium, peeled and diced
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Fresh pasta sheets
- about 12 sheets
- Nutmeg
- 1/4 teaspoon, freshly grated
- Parmesan cheese
- 1/2 cup, grated, plus more for serving
- Butter
- 4 tablespoons
- Fresh sage leaves
- 1/4 cup, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
- Once the squash is cooked, transfer it to a bowl and mash it with a fork. Stir in the grated Parmesan and nutmeg, adjusting seasoning with salt and pepper as needed.
- Lay out the fresh pasta sheets on a clean surface. Place a spoonful of the squash mixture every few inches apart. Cover with another sheet of pasta, and gently press around the filling to seal. Use a pasta cutter or knife to cut out individual 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 surface, indicating they are done.
- While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the chopped sage leaves and cook until the butter turns golden brown and fragrant.
- Once the ravioli is cooked, drain it and add it to the skillet with the sage butter. Gently toss to coat each raviolo in the rich sauce.
- Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked pepper.
Tips
- For a gluten-free version, use gluten-free pasta sheets or make your own using gluten-free flour.
- Experiment with adding a hint of orange zest to the filling for a citrus twist.
- Pair the dish with a light salad of arugula and cherry tomatoes dressed in balsamic vinaigrette to complement the richness of the ravioli.
Dietary Information
Servings: 4 Dish Type: Pasta Prep Time: 30 minutes Cook Time: 30 minutes Calories: 450 Fat: 20g Carbs: 55g Protein: 15g Sodium: 300mg Sugar: 5g
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