Agnolotti di Zucca Recipe

*Store-bought pumpkin puree can be substituted, but delicata squash makes a beautiful, naturally sweet puree. Cut delicata squash lengthwise in half, brush with olive oil, salt and pepper, and place flesh side down on an oiled parchment lined sheet pan. Cover with foil and cook in a 400 degree oven for 45 minutes or until the flesh softens. Allow to cool until easy to handle by hand, scoop out the insides with a large spoon and place in a food processor to create the puree. Keep in mind that in order to yield 42 ounces of puree, you’ll need twice that amount in raw product.

To make the Filling:

1. Mix all ingredients together in a bowl with a spatula until all the ricotta is fully incorporated.
2. Transfer to a piping bag and set aside in the refrigerator.

To make the Ravioli dough:

1. In a KitchenAid or motorized mixer, use the paddle attachment to combine all the ingredients – start on the lowest speed and slowly increase as the flour and yolks begin to incorporate.
2. Mix for several minutes or until the dough begins to cleanly pull away from the sides of the bowl – remove and knead by hand for 3 minutes – wrap in plastic wrap and set aside for 1 hour to rest.
3. Using a mechanized pasta roller (kitchen aid has an attachment), roll the pasta until you can see your hand through the dough.
4. Using a piping bag, form one long tube of filling along the length of the dough – lightly brush with a moistened brush – fold over the dough and use your fingers to pinch off sections of filling. 
5. Using a ruffled cutter, cut out the agnolotti.

To make the Sauce:

1. Place a large sauté pan or skillet over medium-high heat.
2. Add butter and sage – the butter should sizzle with sage and begin to turn brown.
3. Once it becomes dark brown, remove from heat for 30 seconds and carefully (away from any flame) add the freshly squeezed juice of 1 lemon to the butter – it will sizzle aggressively and stop browning.
4. Add 40 pieces of ravioli to the water and cook for 1 minute. 
5. Remove ravioli and 4 tablespoons water from the pot – add to the sautee pan and simmer together for 1 minute.  Sprinkle with pecorino and serve, garnishing with a light drizzle of aceto tradizionale.