Butternut Squash Ravioli: Agnolotti di Zucca
Recipe provided by Scala's Bistro
- Skill level: Intermediate
- Servings: 4 to 6 portions
- Nutritional facts per serving (1 of 6): Calories 495, Total Fat 18 g, Saturated Fat 10 g, Carbohydrates 61 g, Dietary Fiber 4 g, Sugar 3 g, Protein 23 g, Cholesterol 173 mg, Sodium 499 mg
- Total time: 1 hour 40 minutes
- Preparation time: 1 hour
- Resting (inactive) time: 30 minutes
- Cooking time: 10 minutes
Ingredients
- 1 cup roasted and finely diced butternut squash, mashed with a fork
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus 2 tablespoons in flakes
- Zest of 1 orange
- Salt
- Black pepper
- Grated nutmeg
- 1 pound spinach pasta sheets (see preparation below)
- 1 egg, beaten
- 2 tablespoons butter
- 10 fresh sage leaves
Spinach Pasta Sheets
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 cup semolina flour
- 3 whole eggs
- 1 egg yolk
- 1 cup pureed spinach
Instructions
- Combine the mashed butternut squash, ricotta, Parmesan, and orange zest in a bowl. Season with salt, pepper, and freshly grated nutmeg to create a creamy, flavorful filling that bursts with autumn sweetness.
- Lightly brush the spinach pasta sheets with beaten egg. Cut into 4-inch squares for perfect ravioli bases.
- Place a spoonful of squash filling in each square's center. Fold over, trim with a round cutter into half-moon agnolotti, and arrange on a floured tray to avoid stickingwatch them transform into delicate treasures!
- Boil in salted water until tender, 3 to 4 minutes. Drain and plate, ready for their golden finish.
- Melt butter in a skillet over medium-high heat. Add sage leaves until butter browns to a nutty perfection, infusing every bite with irresistible aroma.
- Drizzle the sage butter over the ravioli and shower with flaked Parmesan. Serve this chef-inspired delight and savor the magic of homemade Italian comfort.
Spinach Pasta Sheets Preparation
- Mix all-purpose and semolina flours with salt in a stand mixer bowl.
- Whisk eggs, egg yolk, and pureed spinach together separately.
- Add wet mixture to dry on low speed until dough formsvibrant green and full of promise.
- Knead by hand 6 to 8 minutes until smooth and elastic.
- Cover and rest 30 minutes, then roll into sheets for ravioli assembly. Your fresh pasta adventure awaits!
Note: This recipe was contributed by a professional chef or restaurant and has not been specifically tested for home cooking.
Recipe courtesy of Scala's Bistro, San Francisco, CA
