Kabocha Ravioli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 574
- Total Fat
- 39
- Saturated Fat
- 16
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 187
- Sodium
- 505
- Total: 2 hr (includes cooling time)
- Active: 1 hr 20 min
Ingredients
Fresh Pasta Dough:
200 grams all-purpose flour
2 large eggs
1 tablespoon olive oil
Pinch kosher salt
Filling:
1 kabocha squash, peeled, scooped out and diced
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup fresh ricotta
1/8 teaspoon ground nutmeg
2 large eggs
3/4 cup grated Parmesan
1 stick unsalted butter
1/2 cup crushed walnuts
20 fresh sage leaves
Directions
Special equipment:
a piping bag; a pasta machine; a fluted cutter- For the fresh pasta dough: Pour the flour onto a clean work surface and create a well in the center. Add the eggs, oil and salt. Whisk the eggs with a fork until combined, starting to add a little bit of flour to the liquid at a time. Keep whisking until the liquid has combined with enough flour that you can incorporate the rest of the flour with your hands. Continue adding, folding and kneading the dough until everything has been combined, 5 to 8 more minutes. Form the dough into a ball and cover with plastic wrap. Place the dough ball in the refrigerator for about 30 minutes to rest.
- Meanwhile, preheat the oven to 350 degrees F.
- For the filling: Sprinkle the squash with salt, pepper and olive oil in a 14-inch cast-iron pan. Roast until cooked through and roasted, about 30 minutes.
- Remove from the oven and set aside to cool slightly. Put into a food processor with the ricotta, nutmeg, 1 egg and half the Parmesan. Place this mixture into a piping bag. Beat the remaining egg in a bowl for egg wash.
- Roll out the pasta dough according to the manufacturer's directions for ravioli sheets.
- With the piping bag, put heaping tablespoon-size dots of the filling at least 3 inches apart and 1 inch above the edge of the pasta sheet. Brush the edges with the egg wash and fold over the dough carefully, pressing out the air from the filling, allowing it to seal. Using a fluted cutter, cut between each of the ravioli to separate. Put the ravioli in the refrigerator to let them set while you wait for your water to come to a boil.
- Bring a pot of water to a boil and salt heavily. Add the ravioli in batches, and cook for 3 minutes, allowing the filling and pasta to cook through. Meanwhile, prepare the sauce.
- Put the butter in a large, high-sided saute pan and cook over medium-low heat until it reaches a noisette stage, when the butter is bubbling and starting to get a little bit brown. Throw in your crushed walnuts and sage and stir to combine. When the ravioli are cooked, scoop them out of the water and place them in the pan with the butter sauce, tossing to coat.
- Plate the ravioli and garnish with the remaining Parmesan.