Gnudi Con La Zucca Naked Ravioli With Squash Recipes

GNUDI ALL' ACQUA AL 2: NAKED RAVIOLI

Steps:

• Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
• Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
• In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.

GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH

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.

BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA

Steps:

• Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
• Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
• Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.