Squash ravioli, nut sauce, PACA region

Ingredients

For 4 servings

• •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

Method

1. 1.Peel the squash, dice it.
2. 2.Cook with steam for 20 minutes and drain thoroughly before puréeing.
3. 3.Chop the onion and sauté in oil. When tender, add squash and let dry on low heat.
4. 4.Remove from heat and let cool.
5. 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. 6.Stir several times until the dough is fine in two long ribbons.
7. 7.Finish the filling by adding the whole egg and grated cheese to the cooled squash.
8. 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. 9.Prepare the sauce by mixing the nuts with garlic. Add the cream, salt and pepper.
10. 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. 11.Spread the sauce with some cooking water and serve with the ravioli.