For these ravioli I chose a light and delicate stuffing, made of ricotta and butternut squash. Let's start by peeling the butternut squash.
Slice it into discs and place it in a baking tray with a sheet of wax paper. Add the halved garlic cloves and sone thyme. Bake for 20min at 180C, reduce the temperature if it starts roasting
Add the ricotta to a food processor.
When the butternut squash is done, let cool down slightly and the. Add to the mixer, tossing the garlic cloves
Blend all together and add nutmeg and black pepper to taste.
Ready to start the pasta dough. Calculate 1 to 1-1/2 egg per person, and 100g of flour per egg.
Knead the dough until you reach a tough consistency, but with it being still unfinished.
Then split in three. At this point we will differentiate the dough.
Squeeze as much water as you can out of the spinach and then puree them. Add the pureed spinach to 1/3 of the dough and knead well until homogeneous.
Green dough is ready, wrap in film and set aside.
Add the tomato concentrate to another third of the dough and knead until homogeneous.
Red dough is ready, wrap in film and set aside.
Finish kneading also the last third of dough to have the white part of the flag.
There you have the colors of the flag ready to be flattened and shaped. According to the water content of spinach and tomato paste you may need to add some more flour.
Ready to compose the flag. Cut some small quantities of dough and roll them into 6 even pipes. Press them together in the right order of the flag (Green - White - Red).
Flatten it out using the pasta machine and avoiding folding the pasta on itself as much as possible.
Cut the strip in two and start stuffing one half. Place 1/2 a teaspoon of stuffing at the center of each raviolo, considering an area of 4x4cm for each.
Cover with the other sheet and press the two sheets together with your fingers, making sure all the spaces between stuffing are well pressed.
Using a saw pasta cutter separate the ravioli.
According to how accurate you've been, the width of your initial strips, and the rolling steps, you will eventually end up with ravioli looking like this. Don't worry if they are not perfect! ;)
Put the ready ones in a tray and dust with plenty of flour so that they don't stick. Repeat until you run out of dough or stuffing.
When the pasta is ready to be cooked, take care of the sauce, as the ravioli will only need few minutes to cook. Start by melting the butter in a large pan.
Chop the walnuts.
Add walnuts and sage leaves to the melted butter, sauteing for 1-2 minutes, without burning the leaves.
Sauce is ready!
Cook and drain the ravioli, avoiding to use a spoon as much as possible to don't spoil them. Cooking them will bring out the vivid colors! Add them to the pan with the sauce.
Saute all together to mix pasta and sauce.
Plate and dust with some freshly shaved parmesan. Garnish with some tiny fresh sage leaves.
- 300.0g Flour
- 3.0 Eggs
- 50.0g Spinach
- 50.0g Tomato concentrate
- 1/2 Butternut squash
- 200.0g Ricotta
- 2.0 Garlic cloves
- 50.0g Butter
- 100.0g Walnuts