Recipe courtesy of David Rocco

Gnudi Con La Zucca: Naked Ravioli with Squash

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

1/2 cup/125 ml extra-virgin olive oil

1 pound/500 g butternut squash peeled, seeded and cut into cubes

Salt and freshly ground black pepper

1 pound/500 g fresh ricotta cheese

1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling

1/2 cup/125 ml flour

1 egg

Directions

  1. 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.
  2. Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
  3. 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.
  4. 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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