Ravioli di Zucca

Name: Ravioli di Zucca
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1 batch egg pasta dough; 500 g roasted squash; 40 g amaretti crumbs; 40 g Parmigiano-Reggiano; 60 g butter; to finish sage; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Ravioli di Zucca hails from the charming city of Mantua in the Lombardy region of Italy. This dish is often reserved for special occasions, particularly during the autumn months when squash is in its prime. Its roots are firmly planted in the traditions of northern Italian cooking, where the balance of flavors and textures is paramount.

The filling bursts with the natural sweetness of roasted squash, subtly enhanced by the nutty depth of Parmigiano-Reggiano and the unique touch of amaretti crumbs. When finished with a drizzle of golden butter and crisp sage, each bite delivers a harmonious blend of sweet, salty, and aromatic notes, creating a dish that feels both comforting and elegant on the palate.

Ingredients

1 batchegg pasta dough
500 groasted squash
40 gamaretti crumbs
40 gParmigiano-Reggiano
60 gbutter
to finishsage
to tastefine sea salt

Method

Begin by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, as this will season the pasta during cooking. The water should taste slightly salty, similar to the sea.
While the water is heating, prepare the filling. In a large mixing bowl, combine 500 g of roasted squash, 40 g of amaretti crumbs, and 40 g of finely grated Parmigiano-Reggiano. Mix thoroughly until the ingredients are well incorporated, creating a smooth and cohesive filling.
Roll out the egg pasta dough on a floured surface to a thin sheet, about 1 mm thick. Cut the dough into even squares or circles, depending on your preference. Place a small spoonful of the squash filling in the center of each piece of dough.
Fold the dough over the filling to form a ravioli shape, ensuring there are no air pockets. Press the edges firmly with your fingers or a fork to seal. Make sure the edges are tightly closed to prevent the filling from leaking during cooking.
In a wide pan, melt 60 g of butter over medium heat until it begins to foam. Add a handful of fresh sage leaves and cook until the butter turns a light golden brown and releases a nutty aroma. This will be your sauce for the ravioli.
Once the water is boiling, gently add the ravioli to the pot. Cook them until they float to the surface and the pasta is tender yet firm to the bite. This should take just a few minutes.
Using a slotted spoon, transfer the cooked ravioli directly into the pan with the sage butter sauce. Toss gently to coat the ravioli in the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
Taste for seasoning and adjust with fine sea salt if necessary. Serve the Ravioli di Zucca hot, garnished with additional grated Parmigiano-Reggiano if desired. The finished dish should have a harmonious blend of sweet squash, nutty cheese, and aromatic sage.