Squash ravioli, nut sauce, PACA region
- Total time
- 1 h 16
- servings
- 4 servings
- Dish type
- Other
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Prep
52 min
Cook
24 min
Total time
1 h 16
Ingredients
Ingredients
- 500 g 500 g flour
- 2 2 eggs
- 1 c. à soupe 1 tablespoons of olive oil
- 1 c. à café 1 teaspoons of salt
- 1 kg 1 kg squash
- 1 1/2 teaspoons of four spices
- 1 1 onions
- 1 c. à soupe 1 tablespoons of olive oil
- 1 1 eggs
- 150 g 150 g of sbrinz or parmesan
- 250 g 250 g nuts
- 2 2 garlic
- 20 cl 20 cl cream
- salt
- pepper
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Method
- 1
Peel the squash, dice it.
- 2
Cook with steam for 20 minutes and drain thoroughly before puréeing.
- 3
Chop the onion and sauté in oil. When tender, add squash and let dry on low heat.
- 4
Remove from heat and let cool.
- 5
Prepare the ravioli dough by mixing all the ingredients, add a few drops of water if necessary to obtain a nice homogeneous paste.
- 6
Stir several times until the dough is fine in two long ribbons.
- 7
Finish the filling by adding the whole egg and grated cheese to the cooled squash.
- 8
Place piles of garnish on the dough and cover with the other paste. Weld well to form ravioli and cut them. Stir them slightly.
- 9
Prepare the sauce by mixing the nuts with garlic. Add the cream, salt and pepper.
- 10
Bring a large amount of salt water to a boil. Place the ravioli and cook them for about 4 minutes. Drain with a skimmer.
- 11
Spread the sauce with some cooking water and serve with the ravioli.
Source : marmiton
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