Butternut Squash Filled Pasta - Ravioli

For your Shopping Cart:

This recipe from Ferrara, a town in the Romagna region, is nearly five centuries old. We chose this celebrated version of pumpkin-filled pasta (and there are many!) because all the ingredients are readily available outside Italy—and it’s truly delicious.

Ingredients:

• 3 pounds butternut squash or baking pumpkins
• 1 egg
• 4 ounces grated Parmigiano Reggiano
• Freshly grated nutmeg
• 3 tablespoons finely ground amaretti cookies or breadcrumbs
• 3 1/2 ounces butter
• A dozen sage leaves
• Salt and pepper

Directions:

If you are making your own fresh pasta, start with kneaded dough made (1 pound of flour and 5 eggs). Allow dough to rest for half an hour or more, then roll it out in thin layers with a rolling pin. Work quickly to avoid drying out the dough. You can also use an electric dough kneader.

How to Make Fresh Pasta:  Easy to follow recipe for fresh homemade pasta! Making fresh pasta dough doesn't require much - just eggs & flour.

The filling
Cut the squash in half, or quarters, depending on its shape and size. Eliminate all the seeds and filaments, then wash it and put it in a hot oven at 350 degrees for 20 to 25 minutes. The squash has to be very tender, so if necessary let it bake a little longer. When it’s soft (test it with a fork), pull it out and cool to lukewarm; remove the skin with a knife and wrap the squash “meat” in a kitchen towel for a few hours in order to eliminate all the water. Then, place the squash in a bowl and mash it well with a fork or potato masher. It should pureed, but avoid using a food processor. Add the egg, 1 ½ ounces of parmigiano, a pinch of salt and pepper, and the amaretti/breadcrumbs. Mix well to obtain a homogeneous and fairly dry mixture.

Cappellacci

(The picture is not of Cappellaci, but rather Mezza Luna.  You may find, as we did, cappellacci too diifcult for first timers)

Roll your dough out quite thin, one layer at a time; keep the rest of the dough covered with plastic wrap or a damp kitchen towel. With a cutter wheel, cut the dough into 3-inch squares. By hand or with a spoon, place a small amount of filling in the middle of each square. Then fold each one into a triangle and seal it well with your fingers. Join the three corners firmly, turning up the edges to give it the shape of a hat. Continue in this way until you have used up all the filling. Lay the cappellacci on a flat surface sprinkled with semolina or rice flour to avoid sticking.

In a large pot, bring a gallon of water to boil; add a handful of salt, and then the cappellacci a few at a time. Stir them very gently and cook for 5 minutes or so, depending on the thickness of the dough. While the pasta is cooking, prepare the melted butter and sage in a saucepan: warm the butter until it foams slightly. Add the sage just as the butter begins to brown—immediately remove from the flame. When they are ready, drain the cappellacci using a colander or sieve and toss them in the saucepan with the butter sauce for 2 minutes.

Serve with Parmigiano.

Variations:

• Drizzle finished dish with balsamic vinegar.
• Add almond cookies instead of breadcrumbs, and a small amount of Mostarda di Mantova (or Cremona), which is a unique preparation made with a little mustard extract and candied-fruit jam. It’s really special!
• Instead of the butter and sage sauce, serve with a slow roasted pork and sausage ragù. The pork marries beautifully with the sweetness of the squash.

Serves 4 Send to friend Printer-friendly version