Recipe courtesy of David Rocco

Gnudi Con La Zucca: Naked Ravioli with Squash

Name: Gnudi Con La Zucca: Naked Ravioli with Squash
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: italian
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

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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

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.