Best Butternut Squash Ravioli Agnolotti Di Zucca Recipes

BUTTERNUT SQUASH RAVIOLI

Butternut Squash Ravioli image

Provided by Food Network

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 24

Ingredients

2 medium butternut squash
2 large poblano peppers
1 small bunch collard greens, de-spined and chopped
1/2 medium yellow onion, finely chopped
Dash red wine vinegar
Salt and ground white pepper, for sprinkling
Salt and ground white pepper, for sprinkling
1/2 cup cream cheese or mascarpone cheese, at room temperature
1/3 fresh grated whole nutmeg seeds
4 1/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 teaspoon salt
6 egg yolks
5 whole eggs
4 tablespoons butter
1/4 medium red onion, minced
4 tablespoons all-purpose flour
2 cups vegetable stock
1 cup heavy cream
3/4 cup grated fontina cheese
1/3 cup grated Parmesan
Salt and ground white pepper
Salt and ground white pepper
Chopped fresh chives or scallions, for serving

Steps:

For the squash filling: Preheat the oven to 350 degrees F. Roast the squash, about 1 hour 15 minutes, and then deseed and scoop out the flesh. Puree the flesh in a food processor.
Preheat the broiler. Roast the poblano peppers until charred on the outside, and then peel, deseed and chop.
Saute the collards with the onions and vinegar, sprinkle with salt and white pepper, and cook until tender. Drain, and then mix with the squash, poblano peppers, cream cheese and nutmeg.
For the pasta: Combine the flour, whole-wheat flour, salt, egg yolks and whole eggs in a food processor or by hand until a dough forms. Knead the dough until it's smooth and elastic, about 10 minutes, and then wrap in plastic and refrigerate for at least 30 minutes.
For the fontina veloute sauce: Melt the butter in a saucepan over medium heat. Add the onions and saute until soft. Stir in the flour and make a light roux by slowly adding the stock, and then slowly adding the cream, stirring constantly. Lower the temperature and add the fontina and Parmesan a little at a time, stirring continuously. Sprinkle with salt and white pepper.
For assembling: Bring a large pot of salted water to a boil. Roll out the pasta dough to desired thickness using a rolling pin or pasta machine. Stuff the dough with the squash filling using a large ravioli mold, wetting the seams before sealing. Poach the ravioli in the boiling water until they float, 3 to 5 minutes.
Serve the ravioli topped with the fontina veloute sauce and garnish with chopped chives.

GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH

Gnudi Con La Zucca: Naked Ravioli with Squash image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
1 egg

Steps:

Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.