📝 About This Recipe
Hailing from the misty plains of Lombardy and Emilia-Romagna, Ravioli di Zucca is a masterpiece of Italian culinary balance. This dish marries the earthy sweetness of roasted pumpkin with the sharp tang of Parmigiano-Reggiano and the mysterious, spicy crunch of crushed Amaretti cookies. Wrapped in a delicate, golden wheat pasta, these pillows of joy are finished in a nutty brown butter sauce that transforms a simple meal into a sophisticated celebration of Northern Italian tradition.
🥗 Ingredients
The Fresh Pasta Dough
- 400 grams Tipo 00 Flour (high-quality finely milled wheat flour)
- 4 pieces Large Eggs (room temperature, preferably organic)
- 1 teaspoon Extra Virgin Olive Oil (for elasticity)
- 1 pinch Sea Salt (fine grain)
The Pumpkin Filling
- 800 grams Butternut Squash or Mantua Pumpkin (peeled, seeded, and cubed)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 6-8 pieces Amaretti Cookies (finely crushed into crumbs)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2-3 tablespoons Breadcrumbs (to adjust consistency if needed)
- to taste Salt and Black Pepper
The Burro e Salvia Sauce
- 150 grams Unsalted Butter (high-quality European style)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1/4 cup Pasta Water (reserved from the boiling pot)
- 1/4 cup Toasted Walnuts (roughly chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with a drizzle of oil and roast on a parchment-lined tray for 30-40 minutes until tender and slightly caramelized at the edges.
-
2
While the pumpkin roasts, make the pasta. Mound the flour on a clean wooden surface, create a deep well in the center, and crack the eggs into it. Add the oil and salt.
-
3
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms. Switch to your hands to bring the dough together into a ball.
-
4
Knead the dough vigorously for 10 minutes. It should become smooth, elastic, and spring back when poked. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.
-
5
Once the pumpkin is cooked, mash it thoroughly or pass it through a food mill into a large bowl. Ensure there are no large lumps.
-
6
Fold in the grated Parmigiano-Reggiano, crushed Amaretti crumbs, and nutmeg. Season with salt and pepper. If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds its shape.
-
7
Divide your rested pasta dough into 4 pieces. Using a pasta machine, roll one piece at a time (keeping others covered) starting from the widest setting down to the second-to-thinnest setting.
-
8
Lay a sheet of pasta on a floured surface. Place teaspoon-sized mounds of filling along the sheet, spaced about 2 inches apart.
-
9
Lightly brush the edges around the filling with a tiny bit of water. Fold the pasta sheet over or place a second sheet on top. Press firmly around the filling to remove all air bubbles.
-
10
Cut the ravioli into squares using a fluted pasta cutter. Place the finished ravioli on a tray dusted with semolina flour to prevent sticking.
-
11
Bring a large pot of salted water to a gentle boil. In a wide skillet, melt the butter over medium heat.
-
12
Cook the butter until it begins to foam and turn a golden nutty brown. Add the sage leaves and fry for 1-2 minutes until they are crisp and the butter smells toasted.
-
13
Carefully drop the ravioli into the boiling water. Cook for 3-4 minutes; they are ready when they float to the surface and the pasta edges are al dente.
-
14
Use a slotted spoon to transfer the ravioli directly into the sage butter skillet. Add a splash of pasta water and gently toss to emulsify the sauce and coat the pasta.
-
15
Serve immediately, garnished with extra Parmigiano-Reggiano, the crispy sage leaves, and toasted walnuts.
💡 Chef's Tips
Always roast your pumpkin instead of boiling it to ensure the filling isn't watery. Never skip the resting period for the dough, as this relaxes the gluten and makes rolling much easier. When sealing ravioli, ensure no air is trapped inside or they will burst during boiling. If you can't find Amaretti cookies, a touch of almond extract and extra breadcrumbs can mimic the flavor profile. Use a wooden board for kneading pasta; the texture helps develop the dough better than cold marble.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Gavi or a lightly oaked Chardonnay. Serve as a 'Primi Piatti' followed by a simple roasted veal or grilled radicchio salad. A side of sautéed Swiss chard with garlic complements the sweetness of the pumpkin. For a non-alcoholic pairing, try a sparkling apple cider to echo the autumnal flavors. Finish the meal with a light panna cotta or fresh pears poached in red wine.