Making ravioli from scratch can be a daunting task, but Vic’s guide makes it simple! Try his new recipe for fresh ravioli with butternut squash fulling at home and impress your friends and family. We promise, it’s worth the effort!
Ravioli con Zucca Recipe
- 2 medium butternut squash (approximately three pounds each)
- ¼ pound of mascarpone cheese
- 6 ounces freshly grated Parmigiano Reggiano
- 16 ounces heavy cream
- 2 ounces salted butter
- 3 large eggs
- Fresh nutmeg
- Fresh sage
- Salt and freshly ground pepper
- Round two-inch cookie cutter
- [url href=”http://eatdrinkitalytv.com/blog/homemade-egg-pasta-dough/” target=”_blank”]Homemade Egg Pasta Dough (click for recipe)[/url]
- The filling: Roasting the butternut squash: cut the squash in half take all the pits out season with olive oil, salt and freshly ground black pepper.
- Pre heat oven to 350 degrees. Place face down on sheet tray and bake at 350 degrees for approximately 45 minutes or until squash is soft and tender.
- Take squash from oven and let it cool to room temperature. When cool, peel squash and dice into small pieces.
- In a electric mixing bowl add squash, Parmigiano Reggiano, mascarpone cheese, 2 eggs, fresh grated nutmeg (this is to your taste, I like just a hint of nutmeg), salt and freshly ground pepper. Mix at medium speed until the entire mix is integrated and consistent.
- Take mix out of bowl and spoon it into a pastry bag. If you do not have a pastry bag cut the tip off a large heavy duty zip lock freezer bag. It works perfectly. Now you are ready to assemble the Ravioli.
- Roll out dough on a counter, flour the counter so dough does not stick. My preference is running the dough through a manual hand crank pasta machine so you produce uniform sheets.
- Roll out two sheets approximately 24 inches long. This is the top and bottom sheets of your ravioli.
- In a small bowl whip the remaining egg to make an egg wash this will help your ravioli stick together.
- With a basting brush egg wash both sheets of pasta making sure not to miss any spots.
- Using pastry bag put a small amount of mix in two equal rows down the sheet of pastry (see photo). Gently lay other sheet of pasta over sheet of pasta with squash filling, with the egg washed side facing down.
- Using cookie cutter, center the filling in the circular cookie cutter and press down cutting through both sheets of dough.
- Pull the remaining dough away from ravioli, using a fork crimp the edges of each ravioli to make sure they are sealed. Leave ravioli on the counter for 30 minutes so egg wash dries before cooking. Ravioli can be refrigerated on a floured sheet tray covered with plastic film for up to 3 days. The ravioli are now ready to boil.
- Cool ravioli in salted boiling water, stirring them lightly so they do not break. Boil until ravioli float approximately four minutes.
- In a 16 inch sauté pan melt butter, add heavy cream and bring to a boil. Add Parmigiano Reggiano and remove from heat, stir mixture untl cheese is melted in, add freshly ground pepper to taste. Drain ravioli and add to sauté pan, serve from sauté pan onto round plates.