Zucca Lardaia has a buttery, sweet pulp. When roasted with herbs and extra virgin olive oil, it becomes syrupy and nutty, and makes delicious ravioli and gnocchi. For further information, take a look here.
Ravioli di Zucca Lardaia
- 250 gr flour
- 250 gr semolina flour
- 1 tablespoon extra virgin olive oil
- 4 eggs
- dry white wine (such as Vernaccia di San Gimignano) or water
- 950 gr roasted Zucca Lardaia
- 100 gr grated pecorino cheese
Sift the flour with the semolina flour and a pinch of salt.
Add the eggs and start working with your hands, then add the oil and some cold white wine (or water).
Continue working the dough until it gets elastic and soft.
Let rest for half an hour at room temperature.
Slice one Zucca Lardaia (you can leave the skin on or remove it).
Place the slices on a parchment paper lined baking sheet, drizzle with extra virgin olive oil, and sprinkle with rosemary, sage and salt.
Roast for 45 minutes at 200° C or until tender.
Puree the pulp with a fork, then add pecorino cheese, salt and pepper to taste.
Roll the dough, cut the dough into squares and place some filling in the center.
Form the ravioli, sealing the edges with a fork – you want to make sure the filling won’t spill out.
Boil the ravioli in salted boiling water, then serve with melted butter or extra virgin olive oil.