Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Gnudi Con La Zucca: Naked Ravioli with Squash
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 servings
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 servings
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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