Gnudi Con La Zucca: Naked Ravioli with Squash
Gnudi Con La Zucca: Naked Ravioli with Squash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 589
- Total Fat
- 47
- Saturated Fat
- 19
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 116
- Sodium
- 556
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 589
- Total Fat
- 47
- Saturated Fat
- 19
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 116
- Sodium
- 556
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
1 egg
Directions
- Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
- Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
- Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
- Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.
Cook’s Note
You may need to add more flour if the mixture is too moist.
Looking for Something Else?
Clarissa
These were amazing!! I added a pinch of nutmeg and sugar to the gnudi, and served them with a drizzle of brown butter and sage sauce, and with a few lardons of braised pork belly. They took longer to float to the surface than potato gnocchi or spinach-ricotta gnudi, but they held together just fine. My new favorite decadent meal!
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