If you’re over pumpkin spice already, let the unutilized flavor of butternut squash take over for the remainder of this fall. If you need a recipe for Thanksgiving, Friendsgiving, or any other fall get-together, these butternut squash ravioli are perfect! This recipe’s origin is from Mantova, in the Lombardia region located in northern Italy, and dates back to the Renaissance. It’s a brilliant mix of a sweet, nutty flavor paired with a savory butter and sage sauce.
Now that I’ve got your mouth watering for these fall flavors, let’s get started with the butternut squash ravioli alla Mantovana! This recipe serves about 12.
Ingredients for Filling:
- 2.5 lbs of mashed butternut squash (acorn squash can be substituted)
- 3.5 oz of crumbled amaretti cookies
- 5.30 oz of grated Parmigiano Reggiano
- 1/4 Teaspoon of Nutmeg
- 1/4 Teaspoon of Salt
- One egg
Instructions for Filling:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the squash in half symmetrically and remove the seeds.
- Pierce butternut squash skin with a small knife and place the halves cut-side down in a baking dish or pan. Pour in enough water for a depth of 1/2 inch and cover the pan with aluminum foil.
- Bake in the preheated oven until squash is tender (about 1 hour).
- Once tender, scoop the squash into a bowl and discard the skin.
- Mash the squash using a fork or potato masher.
- Drain out the butternut squash for about 10 minutes to remove excess water.
- While the squash is draining, crumble the amaretti into fine pieces.
- After the butternut squash has drained, add the crumbled amaretti, egg, Parmigiano Reggiano, nutmeg, and salt.
- Mix the filling until even.
Ingredients for Pasta:
- One cup of flour
- Three large eggs
- One tablespoon of olive oil
- Pinch of salt
Instructions for Pasta:
- Sift together the flour and the salt.
- On a clean surface, make a mountain out of flower then make a deep well in the center. Break the eggs into the well and add the olive oil.
- Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
- Once the mixture is too thick to whisk, begin kneading your hands.
- Knead the dough for about 8 to 12 minutes until the dough is smooth.
- Wrap dough in plastic and let the dough rest for about thirty minutes.
- Roll out the dough using a rolling pin. If using a pasta roller, run the dough through from the thickest setting down to setting 4 or 5 (varies depending on the type of roller).
- Once you have rolled the pasta, fill the pasta with 1 tablespoon of the butternut squash mixture and cover with another sheet of pasta.
- Press the sides around the mixture to seal the ravioli and use a stamp or a wheel to cut the ravioli evenly.
Cooking the Ravioli:
- Fill a large pot with water and add salt to taste (1 gallon of water per 1 pound of fresh pasta).
- Cover the pot with a lid and wait for the water to boil while on high heat.
- Add the fresh ravioli and stir to ensure the pasta doesn’t stick together. Boil the pasta for a few minutes until all the ravioli begin to float. Taste the pasta for doneness.
- Drain the ravioli in a strainer.
Ingredients for Sauce:
- Sage leaves
- Grated Parmigiano Reggiano
Instructions for Sauce:
In a pan, melt half of a stick of butter and add the sage leaves. Cook until it begins to brown.
Pour on top of the ravioli and add some grated Parmigiano Reggiano.
This meal is an excellent choice for comfort food during the fall and would make a fantastic first course for your Thanksgiving/ Friendsgiving dinner. In northern Italy, this dish often served on Christmas Eve, but its ingredients make for a great fall recipe.
If you have any questions, feel free to comment below, and don’t forget to subscribe to my blog and follow Simply Signorina on Instagram, Facebook, and Pinterest.