Gnudi All Acqua Al 2 Naked Ravioli Recipes

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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

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.

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