BUTTERNUT SQUASH RAVIOLI

or 4 portions  – 5 ravioli per person

1 butternut pumpkin1/2 cup grated Parmesan cheese
1 cup ricotta
1 egg
yolk
Zest and juice of the lemon
salt and pepper

white of the egg lightly beaten
4 tbs butter
20 sage leaves

Who does not like pumpkin? This queen of the autumn harvest is the most versatile vegetable. Soups of many flavors – my love. Pumpkin tart? I have not doneit for quite a while. Pumpkin muffins – delicious. The new version is under preparation.  But my favorite of all are the pumpkin revioli. I just love them, the combination of pumpkin with butter and sage is intoxicating. Or the combination of pumpkin and amaretti. Who would not be tempted. But… what could I do to  to make ravioli without the pasta? Well, there is the way, all the flavors of pumpkin ravioli without the pasta. Only butternut squash allows for the rings big enough to prepare those ravioli. Delicious!

Lilia, xoxo

Cut the butternut squash into two parts, use only the part without  pits. Peel the thick part of the butternut squash and cut on the mandoline into the thin slices. In a bowl mix the ricotta, Parmesan cheese, egg yolk with zest and lemon juice.  Season with salt and pepper. Put one slice of pumpkin on a cutting board. In the middle  put the teaspoon of the ricotta filling. Brush the edges with the egg white, cover with the other slice and glue the two together.  Put aside. Repeat with the other pumpkin slices and filling. In two pans that would hold all the ravioli at the same time melt the butter until lightly golden and giving caramel aroma. Add the ravioli all at once together with sage leaves and fry, turning the ravioli once, until  the butter is dark golden and sage leaves get crispy. Divide the raviolis among four plates, pour the melted butter and sage on top. The ravioli can be sprinkled with shaved Parmesan cheese and crushed amaretti.

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