The recipe for Ravioloni di zucca e amaretti by Fabrizio Cosso, chef at Eataly Paris

Chef Fabrizio Cosso ofEataly Paris takes you to Italy with his recipe for Ravioloni di zucca e amaretti, a pasta with squash, ricotta and Amaretti cookies.

Have you always wanted to make your own fresh pasta? Now is the time!

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Recipe for Ravioloni di zucca e amaretti by Fabrizio Cosso

For 5 people

Ingredients:

For the fresh pasta
300g Mulino Marino 00 flour
3 eggs

For the filling
300g Squash
100g Ricotta cheese
100g Amaretti cookies
Salt
Pepper
Nutmeg

For the sauce
200g sweet butter
8 sage leaves
8 slices of guanciale, finely chopped

Preparation:

For the fresh pasta

Knead the flour and eggs until you get a ball.

Cover with plastic wrap and refrigerate for 30 minutes.

For the filling

Wash and cut the squash into large pieces with the skin and seeds; cover with aluminum foil and bake for 30 minutes at 180°.

In a bowl, mix the ricotta with salt, pepper and nutmeg.

Remove the cooked squash flesh and mix with the ricotta mixture.

Crush the amaretti cookies and add to the mixture.

Take the fresh dough out of the fridge and roll it out with the pasta rolling machine.

Cut out the ravioloni with a cookie cutter.

Stuff the dough and close by pressing on the edges.

For the sauce

Melt butter and sage in a frying pan.

Cook the ravioloni in salted water, remove with a skimmer and place in the pan with the melted butter.

Cut cubes of guanciale and brown them on a baking sheet.

Put in the oven until crispy.

Serve the pasta in a soup plate with the diced guanciale and sprinkle with grana padano.

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