📝 About This Recipe
Transport your senses to the fog-kissed plains of Lombardy with this authentic Ravioli di Zucca. This dish is a masterpiece of Italian 'agrodolce' (sweet and sour) balance, featuring a velvety roasted pumpkin filling sharpened with salty Parmigiano-Reggiano and the nostalgic crunch of crushed Amaretti cookies. Enveloped in a delicate, hand-rolled egg pasta and finished in a nutty brown butter sauce, it represents the pinnacle of rustic Italian elegance.
🥗 Ingredients
The Pasta Dough
- 400 grams Tipo 00 Flour (plus extra for dusting)
- 4 pieces Large Eggs (room temperature)
- 1 teaspoon Olive Oil (for elasticity)
- 1 pinch Sea Salt
The Pumpkin Filling
- 1 kg Butternut Squash or Kabocha Pumpkin (seeds removed, halved)
- 50 grams Amaretti Cookies (finely crushed)
- 100 grams Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Mostarda di Mantova (finely minced (spiced candied fruit))
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
The Brown Butter Sauce & Garnish
- 150 grams Unsalted Butter (high quality European style)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1/4 cup Walnuts (toasted and roughly chopped)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 45-50 minutes until the flesh is completely tender and slightly caramelized.
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2
While the squash roasts, make the dough. Mound the flour on a clean work surface and create a deep 'well' in the center. Add the eggs, oil, and salt to the well.
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3
Using a fork, gently whisk the eggs, slowly incorporating flour from the inner walls of the well. Once a shaggy dough forms, switch to your hands and knead for 10 minutes until the dough is smooth, elastic, and bounces back when poked.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out.
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5
Once the squash is cooked, scoop the flesh into a bowl and mash it thoroughly. If the puree seems watery, place it in a pan over low heat for 5-10 minutes to evaporate excess moisture.
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6
In a large mixing bowl, combine the squash puree, crushed amaretti, Parmigiano-Reggiano, mostarda, nutmeg, and lemon zest. Season with salt and pepper. The filling should be thick and hold its shape.
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7
Divide the pasta dough into 4 pieces. Using a pasta machine or rolling pin, roll one piece into a very thin sheet (setting 7 or 8 on most machines) until you can almost see your hand through it.
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8
Lay the sheet on a floured surface. Place teaspoon-sized dollops of filling along the bottom half of the sheet, spaced about 3cm (1.5 inches) apart.
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9
Fold the top half of the pasta over the filling. Use your fingers to press firmly around each mound of filling, pushing out any air bubbles to prevent the ravioli from bursting.
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10
Use a fluted pasta cutter or a knife to cut into squares. Place the finished ravioli on a tray dusted with semolina flour. Repeat with remaining dough and filling.
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11
Bring a large pot of heavily salted water to a gentle boil. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a golden hazelnut brown and smells toasted.
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12
Carefully drop the ravioli into the boiling water. Cook for 3-4 minutes; they are done when they float to the surface and the pasta edges are tender.
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13
Using a slotted spoon, transfer the ravioli directly into the skillet with the brown butter. Add 2-3 tablespoons of pasta water to help emulsify the sauce. Toss gently to coat.
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14
Serve immediately, garnished with the crispy sage leaves, toasted walnuts, and an extra dusting of Parmigiano-Reggiano.
💡 Chef's Tips
If your squash is very moist, hang the puree in cheesecloth for an hour to drain—a dry filling is key to preventing soggy ravioli. Don't skip the Amaretti cookies; they provide the essential almond flavor that defines this regional specialty. Always use '00' flour for the silkiness required for filled pasta; all-purpose flour can be too chewy. When sealing the ravioli, ensure no air is trapped inside, or they will expand and burst in the boiling water. If you can't find Mostarda di Mantova, a teaspoon of apricot preserves mixed with a pinch of mustard powder is a decent substitute.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Gavi di Gavi or a lightly oaked Chardonnay to cut through the richness. Serve as a 'primo' (first course) followed by a simple roasted veal or roasted root vegetables. A side of bitter greens like arugula or radicchio with a balsamic glaze provides a perfect contrast to the sweet filling. For an extra touch of luxury, finish the dish with a few drops of aged balsamic vinegar of Modena. Sparkling water with a slice of lemon helps cleanse the palate between bites of the buttery sauce.