Bittersweet Chocolate and Squash Ravioli
Ravioli di Cioccolato e Zucca

serves: 6-8

By Fortunato Nicotra, Executive Chef, Felidia


For the pasta
3 cups unbleached all purpose flour, or as needed
4 large eggs
1-teaspoon extra virgin olive oil
½ teaspoon salt
2-tbsp cocoa powder for every 2 lbs of pasta
warm water as needed

For the filling
2 lbs. Blue Hubbard Squash, peeled
10 amaretti cookies finely crushed
6-8 oz. of mustard fruit, pureed
1/2 cup Parmigiano-Reggiano cheese
1/2 cup fine breadcrumbs salt

For the sauce
pumpkin seeds, shelled and toasted
smoked ricotta cheese, for grating

For the pasta

Spoon 2-2/3 cups of the flour into the work bowl of a large capacity food processor fitted with the metal blade. Beat the eggs, olive oil, cocoa powder and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the feed tube. Process until the ingredients form rough and slightly sticky dough. If the mixture is too dry, drizzle a very small amount of warm water into the feed tube and continue processing. Scrape the dough out of the work bowl onto a lightly floured wood or marble surface.

Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Roll the dough into a smooth all and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.

For the filling

One day in advance, bake the squash until fully cooked. Place in cheesecloth to strain overnight. Reserve the liquid for the sauce.

The next day, remove the squash from the cheesecloth and place in a bowl. Mash with a hand masher until smooth. Add the crushed amaretti cookies, pureed mustard fruit, Parmigiano, salt and breadcrumbs. Mix together well. Add additional breadcrumbs if mixture is too moist.

Form the ravioli to your liking. We make them into squares.

Cook ravioli, approximately 2-3 minutes. Finish in a sauté pan with reserved squash liquid, melted butter and sage.

Sprinkle with toasted pumpkin seeds and a generous grating of smoked ricotta.