Squash and mascarpone Ravioli with Parmigiano cream

Squash and mascarpone Ravioli with Parmigiano cream-feature-plate-fork

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5 from 11 reviews

Squash and mascarpone Ravioli with Parmigiano cream, a purely luxurious pasta experience, from the creamy sweet roasted kabocha squash melded with mascarpone cheese, to a little punch from grated pecorino and crumbles of lovely pistachio. Taking it over the top with the most tender, delicate pasta ever. Give it a try, it never disappoints!




  • 1 medium kabocha squash
  • 3 Tbsp evo oil
  • 1 clove of garlic whole
  • 1 shallot quartered
  • salt and pepper
  • Pinch of dried oregano, and rosemary
  • 200 g mascarpone cheese
  • 1 cup grated Pecorino
  • Pinch of freshly grated nutmeg
  • 1/4 cup crushed pistachio


  • 200 g type "00" flour
  • 2 free range chicken eggs
  • splash of water if needed
  • Some semolina flour for dusting and working the pasta

Parmigiano cream:

  • 2 Tbsp salted butter
  • 2 Tbsp "00" flour
  • 1 cup milk or half & half cream
  • 1 1/4 cups grated Parmigiano


  • 2 -3 Tbsp chopped prosciutto



  1. We like to make the filling first as it needs a bit of time for the squash to roast and then mingle with everything. Here are the steps:
  2. Wash squash and dry off. Cut in half and scoop out all the pulp and seeds. Place on a parchment lined baking sheet.
  3. Drizzle with olive oil all over, season with salt and pepper, and then place inside a clove of peeled garlic, some shallot quartered, dried oregano and rosemary. Turn over the squash and cook flesh side down in a pre heated 375° F oven for 20 minutes or so or until squash is fork tender. Let cool.
  4. Scoop all the flesh, garlic, and shallot into a glass bowl. With a hand blender, process until smooth.
  5. Add in grated nutmeg, mascarpone, grated Pecorino, crushed pistachio. Blend well until all incorporated. taste for seasoning and adjust if necessary. Cover with plastic wrap and place in fridge.


  1. In the bowl of a food processor, add flour, then one egg at a time. Pulse until dough starts to pull from the sides of the processor bowl. If it seems too dry, add a few drops of water to make it more pliable.
  2. Take out of processor and place dough onto a lightly floured work surface (for us, a wood pasta board). Knead until dough becomes smooth and when you press your finger in, it dimples then slowly comes back.
  3. Cover with plastic wrap and let sit for 30 minutes. This will help the dough relax.
  4. Get filling out of fridge and uncover.
  5. Take you dough and cut two slices about 1/2 inch thick. Cover the remaining dough so it doesn't dry out. Shape the dough slices into a rectangle with your hands. Sprinkle some semolina flour onto your work surface and dust the dough on both sides. Set you pasta machine to the largest setting (ours is one). Run the dough through. Then take the dough and fold into a rectangular parcel and run it through again on one.
  6. Now you want to run that dough through number two, then three, four, and lastly five. Make sure to sprinkle some semolina in between rolling so pasta does not stick to the rollers on the machine. Do this for the other piece you have cut. Now you will have two pasta sheets.

Filling the ravioli:

  1. Take the piping bag, scoop filling and place in bag until it is about 3/4 full. Twist top to form some pressure at the tip.
  2. Take your ravioli cutter and make an indentation on your dough lightly so you can see the shape of the ravioli. Pipe filling into the center, not too much or else we cannot close the ravioli. Usually about a teaspoon full or so you can still see a nice border around the ravioli.

Sealing and cutting the ravioli:

  1. Pour some water into a ramekin and with a pastry brush, spread some water all around the dough surrounding the filling. Remember, very little, it is only to moisten the dough so the ravioli is sealed well.
  2. Place other pasta sheet on top and with your fingers press the dough around the filling taking out any air. With the ravioli cutter, center over filling then press down making sure it cuts through the dough.
  3. Take the ravioli and release it from the cutter and place it on a baking sheet sprinkled with semolina.
  4. Continue this, until all the dough is used up. The scrap pieces you can re-roll and shape into pasta sheets also. Whatever can't be used for the ravioli, can be cut up into pieces and placed in an airtight container and placed into the freezer to be used later for soup or pasta e fagioli.

Parmigiano cream sauce:

  1. In a medium sauce pan heat up milk or cream on low heat. In another sauce pan heat up butter, once it melts add flour and form a roux.
  2. Once the milk starts to simmer take off the top skin and slowly pour the milk into the roux mixture.
  3. Whisk away until the sauce is smooth. Furthermore, slowly add the finely grated Parmigiano continually whisking until creamy and smooth. Take off heat and let sit.

Cooking the ravioli:

  1. In a large pot bring salted water to a boil. Slowly place ravioli into the water and cook for five minutes. You will see them come to the surface and a foam appear around the rim of the pot.
  2. In a large sauté pan, place a few scoops of the Parmigiano cream. Ladle in some of the pasta water, then scoop out the ravioli with a strainer or spider and toss into pan with sauce. Give it a good stir  to coat the ravioli well.

Plating and garnish: 

  1. In a fry pan crisp up the chopped prosciutto. Scoop up with a slotted spoon and place in a ramekin.
  2. Plate ravioli, sprinkle with crispy prosciutto. If you want, a light sprinkle of Parmigiano.
  3. Ready to serve.



The ravioli can be frozen. Place in the freezer single layer on a baking sheet. Once frozen, transfer them to an air tight container. They can be stored for up to 1 month.

When you want to cook the frozen ravioli, bring salted water to a boil, and place the frozen ravioli in. Do not let them thaw. They will take a minute or so longer to cook than fresh.

You can omit the crispy prosciutto if you want to keep it vegetarian.

Prep time includes the resting time of the pasta dough, and the process of making the ravioli.

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