Tortelli di zucca al sugo

    • For the filling
      450g/1lb piece of squash
    • 1 tbsp olive oil
    • 200g grana padano cheese, grated, plus extra to serve
    • 1 tbs of freshly grated nutmeg 
    • 5 Amaretti biscuits, crushed
    • Salt
    • freshly ground white pepper
    For the fresh egg pasta
    • 100g semolina
      100g 00 flour (cake flour)
      2 medium eggs
    For the tomato sauce
    • 2 cups tomato sauce (passata)
      1 onion, chopped
      2 garlic cloves, chopped
      Parsley, chopped
      Olive oil
      Salt & Pepper to taste

    • For the filling
  • Preheat the oven to 200C/400F. Put into the oven the whole squash. Roast for 30 minutes until tender. Leave until cool enough to handle and then take the seeds and skins off.

    Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in cheese, nutmeg, amaretti biscuits and seasoning to taste.
    For the dough
    Using a fork begging mixing in the egg with the flour.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.
    If you are not going to eat the ravioli immediately, drop them into the boiling water as you make each batch and cook for just one minute, then lift out with a slotted spoon and drop into a bowl of cold water.  Drain and lay out on lightly oiled trays, cover with cling film and chill/frozen until needed. Then drop back into boiling salted water just before serving and cook for three minutes.’


Alternatively cook them all at once for a total of four minutes. Drain well and tip into the large frying pan. 

    For the sauce 

    Pour some good olive oil in your pan. Add the onions and garlic and let them turn yellow. Add the tomato sauce and let reduce for a while... More you reduce more concentrated and stronger flavour you will have. Add the parsley, salt and pepper to taste!

    -Cook the ravioli and make sure to mix very well with the sauce. Serve with good Parmiggiano or Grana!