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Fabio reveals how to choose the best squash and restaurant secrets on how to turn it into a perfect buttery textured filling wrapped up in decadent ravioli.
Spaghetti squash has a unique noodle-like texture makes it a great gluten-free alternative to noodles, but is also delicious simply roasted. It also freezes well!
Acorn squash tend to be small, making them great for simple roasting with butter.
Kobocha squash is extremely versatile and can be cut up into strips and baked for a low-carb and delicious French fry.
Butternut squash has a sweet, nutty flavor, making it great for sweet-savory dishes. Its non-stringy texture makes it perfect for ravioli.
Pick squashes that feel solid and sound hollow when tapped gently. Acorn and Kobocha squash should be mostly dark green, butternut should be dark tan, and spaghetti should be bright yellow.
Squash can be stored in a cool dark place for up to six months!
RAVIOLI FILLING 101:
Add dry, crunchy cookies to the filling for extra flavor and texture…the drier the cookie, the better your filling will be!
You need much less filling per ravioli than you'd think. A spoonful is usually enough.
Butternut Squash Ravioli
Recipe by Fabio Viviani
Yield: 18-24 ravioli
1 whole butternut squash
Salt and pepper, to taste
extra virgin olive oil
2 cups ricotta cheese
¼ cup Parmesan cheese, grated
1 cup Amaretti cookies, hand-crumbled
1 batch Fabio's Fresh Pasta
2 eggs, beaten
Heat oven to 350°F.
Cut squash in half lengthwise and remove seeds.
Season each half with salt and pepper, then drizzle with extra virgin olive oil.
Cook face-up in oven for 45 minutes or until very tender, and let cool.
Spoon out squash flesh into a large mixing bowl
Place 3-4 quarts of salted water on stovetop to boil.
Meanwhile, blend squash flesh with a pinch of salt and pepper, ricotta, Parmesan, and Amaretti cookies.
Roll pasta dough into thin sheets, and brush each with egg wash.
Place spoonfuls of squash filling about an inch apart onto the pasta sheets.
Top with another sheet, firmly pressing the pasta around each spoonful of filling.
Cut out ravioli, using a round cookie cutter or a drinking glass.
Pinch the edges of each ravioli to make sure they are completely sealed before cooking.
Cook ravioli in boiling, salted water for about two minutes, removing them as soon as one floats.
Serve as desired.
Fabio's Simple Cream Sauce
pinch fresh ground black pepper
½ cup heavy cream
Parmesan cheese, grated, as garnish
Add all ingredients to a saucepan over medium heat while the ravioli are cooking.
Bring to a boil before adding the cooked ravioli.
Reduce for one minute, and then serve immediately, with a light sprinkle of Parmesan cheese.