Squash Filled Ravioli with Marjoram Sauce
Ravioli di Zucca con Salsa di Maggiorana

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Squash Filled Ravioli with Marjoram Sauce
Ravioli di Zucca con Salsa di Maggiorana
cookbook: Lidia's Italian Table
main ingredients: squash
user comments (0)

serves: 6 servings; about 60 pieces


For the Stuffing
1 small butternut squash , (about 2 pounds)
1 cup Parmigiano-Reggiano, freshly grated
½ cup Mostarda di Cremona, diced fine
8 amaretti cookies, crushed
nutmeg, freshly grated
freshly ground black pepper, freshly ground
2 large egg yolks
1 recipe for Basic Egg Pasta, (see recipe for Basic Egg Pasta)
6 quarts salted water

For the Sauce
7 tablespoons unsalted butter
5 sprigs fresh marjoram leaves
freshly ground black pepper
1 cup Parmigiano-Reggiano, freshly grated
¼ cup pasta cooking water


Preheat the oven to 375 degrees. Cut the squash into quarters and scrape out the seeds. Arrange the squash pieces cut side up in a baking dish. Bake until the squash feels soft and is easily pierced with a knife, about 1 hour. Allow to cool.

Peel off the skin. Place the flesh in a food processor and process just until no longer chunky, just a few second. Transfer the squash to a sieve lined with cheesecloth and allow to drain in a cool place overnight.

Transfer the squash to a mixing bowl. Beat in 1 cup of the Parmigiano-Reggiano, the mostarda, amaretto cookies and pepper and nutmeg to taste. Beat in the egg yolks until smooth and well blended. Set in refrigerator for at least 30 minutes.

Meanwhile, prepare the pasta dough. Roll out and fill the pasta dough. Using a scant tablespoon of the squash filling for each ravioli. Cut out the ravioli using a 2 1/2 inch round cutter. Press the filling gently to fill any air spaces in the ravioli and press the edges of ravioli firmly again to seal them tightly. Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels. Cover the ravioli with additional towels. The ravioli should be cooked immediately or refrigerated or frozen.

Bring 6 quarts of salted water to a boil. Add the ravioli to the boiling water one at a time, stirring gently as you do. Cook about 6 minutes after the water returns to a boil, or until the edges of the pasta are tender but still firm to the bite.

Meanwhile, melt the butter with the marjoram, 1/4 cup pasta cooking water and salt and pepper to taste. Let simmer for 3-5 minutes. Use a big skimmer or large flat slotted spoon to gently scoop out the ravioli, draining them well. Set them into a warmed serving platter or individual bowls. Pour the butter sauce over the ravioli and sprinkle with the grated cheese. Serve immediately.

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