Ravioli di Zucca
Make your pasta. Not sure how? Here I explain how to make the best homemade pasta in the world.
Now for our recipe. All you need is to make the filling!
You’re going to need:
- butternut squash or pumpkin, chopped and baked tossed with oil, salt and vinegar
- nutmeg
- grated parmesan
Remove the skin from the pumpkin. Put it in a bowl and add a dash of nutmeg and grated parmesan. Blend. Taste for seasoning and adjust.
Once rolled, the pasta dried very quickly. Either you live in a humid place, do this on a rainy day or be very careful. If it’s a dry day in Spain, only roll the dough you are ready to use immediately and keep the rest covered in cling film.
Roll a long strip and place a teaspoon of filling about 6cm from the next. Once you’ve done that, roll another strip and cover.
Carefully press the dough together around the filling – try and remove all air bubbles that might break the pasta when it’s boiling.
Boyfriend knows how to do this very well.
Now, cut the pasta with a beautiful cutting wheel.
Homemade pasta is amazing. It doesn’t matter if it’s not aesthetically gorgeous, because the taste will be out of this world.
Boil some salted water and delicately drop the ravioli in when it’s boiling. As soon as they all rise, count to twenty and strain them!
The best sauce for ravioli di zucca? Slightly brown a dollop of butter, sizzle some sage leaves in it until they start to become crunchy, swirl the ravioli in this sauce and serve with as much parmesan as your heart desires.
Easy huh?
2 Comments on “Ravioli di Zucca”
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 
Looks so good
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Thank you – it really was! And easy too, as you can see 😉 Let me know if you try it!
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