Butternut Squash Ravioli: Agnolotti di Zucca

Name: Butternut Squash Ravioli: Agnolotti di Zucca
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 237 milliliters dice butternut squash, roasted and fork mashed; 1 egg, beaten; 1 egg yolk; 3 eggs; 473 milliliters all-purpose flour; 6 servings Grated nutmeg; 1 orange, zested; 118 milliliters grated Parmesan, plus 2 tablespoons, flaked; 6 servings Pepper; 237 milliliters ricotta; 10 sage leaves; 1 Tbsp salt; 6 servings Salt; 237 milliliters semolina flour; 237 milliliters spinach, pureed

Butternut Squash Ravioli: Agnolotti di Zucca might be just the main course you are searching for. This recipe serves 6. One serving contains 466 calories, 20g of protein, and 16g of fat. If you have pepper, spinach, egg, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg.

Ingredients you will need

Butternut Squash

Orange Zest

Parmesan

Ricotta Cheese

Nutmeg

Pepper

Salt

Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over.

Ingredients you will need

Squash

Pasta

Egg

Cut excess pasta with round dough cutter into half moon shape.

Ingredients you will need

Dough

Pasta

Equipment you will use

Pastry Cutter

Place on floured tray.

Boil agnolotti in salted water until tender, about 3 to 4 minutes.

Ingredients you will need

Agnolotti

Water

Drain and place on a platter.

Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.

Ingredients you will need

Sage