Butternut Squash Ravioli with Ricotta, Pistachios and Orange Zest

Ingredients

• 250 g Wheat flour (type 00) (Sift before use)
• 2 pcs Eggs (At room temperature)
• 500 g Butternut squash (Peeled, seeded, cut into cubes)
• 2 c. à s. Olive oil (For roasting the squash)
• 200 g Ricotta (Drained)
• 50 g Unsalted roasted pistachios (Coarsely chopped)
• 2 pcs Shallots (Finely chopped)
• 1 pcs Orange zest (Finely grated zest)
• 2 c. à s. Preserved lemon (For the sauce)
• 150 g Chestnut purée with browned butter (Prepared in advance)
• 3 c. à s. Parsley coulis (Fresh, blended with a drizzle of olive oil)
• 1 c. à c. Salt (Fine)
• ½ c. à c. Ground black pepper (Freshly ground)

Instructions

1. Preheat the oven

   Preheat the oven to 200°C (fan-assisted).

   Time: PT5M

   Temperature: 200°C

2. Roast the squash

   Spread the squash cubes on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes until tender and lightly caramelized.

   Time: PT20M

   Temperature: 200°C

3. Prepare the ravioli dough

   On a clean work surface, make a well with the flour, crack the eggs into it, add a pinch of salt and mix with a fork until a homogeneous dough forms. Knead for 5 minutes until smooth and elastic, then cover with plastic wrap and let rest for 15 minutes.

   Time: PT10M

4. Prepare the filling

   Mash the roasted squash with a fork or coarsely blend. Stir in the ricotta, coarsely chopped pistachios, chopped shallots, orange zest, salt and pepper. Mix well until a homogeneous filling is achieved.

   Time: PT5M

5. Roll out the dough

   Divide the dough into 2 portions. Using a rolling pin (or pasta machine), roll each portion into a thin sheet about 2 mm thick.

   Time: PT5M

6. Form the ravioli

   Place small spoonfuls of filling (≈ 1 cm²) at regular intervals on half of the dough. Lightly moisten the edges with water, fold the other half over, press around each filling with a ravioli cutter or finger to seal, then cut the ravioli with the cutter.

   Time: PT10M

7. Cook the ravioli

   Bring a large pot of salted water to a boil. Drop the ravioli and cook for 3 to 4 minutes, until they float to the surface. Drain gently with a colander.

   Time: PT5M

   Temperature: 100°C

8. Prepare the accompaniment sauce

   In a small saucepan, heat the preserved lemon with the chestnut purée and browned butter over low heat, stirring until a silky sauce forms. Add the parsley coulis just before serving.

   Time: PT5M

   Temperature: Medium

9. Plating

   Arrange the hot ravioli on plates, drizzle with the lemon‑chestnut sauce, garnish with a few toasted pistachios and an extra orange zest.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

6 g