Ravioli di Zucca
2 large butternut squash, baked and puréed
1 pound mascarpone cheese
4 ounces Amaretti cookies, ground
2 tablespoons light corn syrup
3 tablespoons bread crumbs
2 whole eggs, beaten
Salt and pepper
2 pounds all-purpose flour
3 whole eggs
2 egg yolks
1 tablespoon salt
½ pound butter, room temperature
1 cup chicken stock
Blend ingredients in a bowl and fill into a pastry bag.
On a flat surface, combine ingredients and knead until dough is firm. Place in a bowl, cover with plastic, and set aside for 30 minutes. Afterwards, roll dough into thin sheets.
Brush top of pasta sheets with egg wash. Distribute a portion of filling over half of the dough, about 2 inches apart, being careful not to overfill. Fold pasta sheet over, covering the fillings. With a ravioli cutter, cut lines to form each ravioli square. Press edges closed with fingertips to seal tightly. Drop ravioli in boiling salted water for 45 seconds. Remove and arrange raviolis on plates. Sauce in a sauté pan, melt butter over medium heat and cook until it gives off a slight nutty aroma and a light caramel color. Remove from heat immediately, add chicken stock, return to a boil, and generously pour over the raviolis.
Plate ravioli, diced butternut squash, cherry tomatoes, julienned parsley and sprinkle with Parmigiano-Reggiano cheese.