Squash ravioli with walnut sauce, from the PACA region

Ingredients

4 servings

• 500 g of flour
• 2 eggs
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 kg of squash
• 1/2 teaspoon of allspice
• 1 onion
• 1 tablespoon of olive oil
• 1 egg
• 150 g of Sbrinz or parmesan
• 250 g of walnuts
• 2 garlic cloves
• 20 cl of cream
• salt
• pepper

Steps

1. 1

   Peel the squash and cut into cubes.

2. 2

   Steam for 20 minutes, then drain thoroughly before mashing.

3. 3

   Chop the onion and sauté in oil. When tender, add the squash and let it dry out over low heat.

4. 4

   Remove from heat and let cool.

5. 5

   Prepare the ravioli dough by mixing all ingredients, adding a few drops of water if necessary to obtain a nice homogeneous dough.

6. 6

   Roll out several times until a very thin dough is obtained in two long ribbons.

7. 7

   Finish the filling by adding the whole egg and grated cheese to the cooled squash.

8. 8

   Place mounds of filling on the dough, then cover with the other dough sheet. Seal well to form the raviolis, then cut them out. Dust lightly with flour.

9. 9

   Prepare the sauce by blending the walnuts with the garlic. Add the cream, season with salt and pepper.

10. 10

    Bring a large amount of salted water to a boil. Add the raviolis and cook for about 4 minutes at a simmer. Drain with a slotted spoon.

11. 11

    Thin the sauce with a little cooking water and serve with the raviolis.