Gnudi Con La Zucca: Naked Ravioli with Squash
- Total:
- 40 min
- Prep:
- 20 min
- Cook:
- 20 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Directions
Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.
Cook's Note
You may need to add more flour if the mixture is too moist.
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