Ingredients
For the filling:
- 1 cup roasted zapallo squash, mashed
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
-
Salt, black pepper, and a pinch of nutmeg
For the pasta dough:
- 7 oz (about 1 ½ cups) spelt flour
- 2 large eggs
- Pinch of salt
For the sauce:
- 4 tablespoons unsalted butter
- 6–8 fresh sage leaves
- Black pepper to taste
- Optional: squeeze of lemon juice or extra Parmesan for serving
Directions
Preheat oven to 400°F. Peel and cut the zapallo into cubes, toss with olive oil, and roast for 25–30 minutes until tender. Mash and let cool slightly.
Mix 1 cup of mashed zapallo with ricotta, Parmesan, salt, pepper, and a pinch of nutmeg. Set aside.
On a clean surface, make a mound with the spelt flour. Make a well in the center, crack in the eggs, and add a pinch of salt. Mix with a fork, then knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.
Roll out the dough into thin sheets. Place small spoonfuls of filling spaced evenly, cover with another sheet, press around the filling, and cut into ravioli. Seal edges well.
Bring a large pot of salted water to a boil. Add ravioli and cook for 3–4 minutes, or until they float.
Melt the butter in a skillet over medium heat. Add sage leaves and cook until the butter browns and becomes fragrant, about 2–3 minutes. Add black pepper.
Gently toss the ravioli in the sauce. Serve warm with grated Parmesan and a touch of lemon juice if desired.