One wouldn’t think that squash or pumpkin ravioli is a very traditional italian preparation, but put either search into google and you’ll find a plethora of results.
There’s a reason for this, of course. The ravioli tastes really good, and, surprisingly, doesn’t even taste particularly unfamiliar. It tastes like a comfort food you haven’t discovered yet. The hazelnuts and brown butter sauce is a really nice touch. Use the italian nomenclature, “Zucca Di Ravioli,” and it will sound more appetizing. As George Carlin points out in Napalm and Silly Putty,“‘You Want Some Squash’ sounds like someone sat on dinner.” But call it “zucca” and you’ll enjoy it.
The recipe I used is from the Gourmet cookbook and can be found here. The aged goat cheese (vs. regular) makes a difference. It tastes more like Brie than the goat cheese you may be familiar with, but it’s not too hard to find, e.g. Zagara’s has it.
The recipe takes a while and make enough for at least six servings. The recipe says 30 ravioli, but I ended up with closer to 45. You can either make it for company–they won’t be disappointed–or freeze most of the ravioli for later. This works very well, especially if you’ve bought plenty of hazelnuts for future preparations. Cooking frozen ravioli is the same as for fresh except for the extra few minutes in the boiling water. It makes for a really good 15 minute meal.
This post was definitely in my head yesterday when I bought ravioli at the greenmarket. Of course, I took the lazy road, but I’m sure it was the memory of your photo that prompted me to serve the ravioli with browned butter.
Your recipe looks amazing!
Hi Ann,
Thanks! Browned butter is definitely a really good (and really easy) sauce. I’d never tried it before making these ravioli, but I should defintely remember to use it for other pasta as well.
You definitely have to have a decent-sized block of time for this recipe, mostly for filling the ravioli. It’s a good Sunday project
–Ben