Mario Batali's Acorn Squash Ravioli in Sugo Finto
- 1 medium acorn squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano Reggiano (plus more for serving)
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- 1/2 recipe Basic Pasta Dough
- 2 cloves garlic (peeled)
- 1 medium carrot (peeled and roughly chopped)
- 1 medium stalk celery (roughly chopped)
- 1 medium onion (peeled and quartered)
- 1/4 cup extra-virgin olive oil
- 1/4 cup tomato paste
- Italian flat-leaf parsley leaves (to garnish)
- Preheat oven to 400ºF.
- Cut acorn squash in half, and scoop out seeds and puncture a few times. Place in a baking dish and drizzle with olive oil. Roast in oven until soft, about 40 minutes to an hour.
- Allow to cool slightly, and then scoop into bowl. Add the extra virgin olive oil, Parminigiano-Reggiano, nutmeg, balsamic vinegar, salt and pepper. Mix thoroughly to combine.
- Divide the pasta dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine. Lay 1 sheet of pasta on a work surface and use a pastry cutter to make 12 2- by 4-inch rectangles. Place 1 rounded teaspoon of the filling on one side of each rectangle and fold the dough in half to form a square. Press firmly around the edges to seal, brush with a little water if necessary. Continue with the remaining pasta and filling. These can be set aside on a baking tray, the layers separated by dish towels, and refrigerated, for up to 6 hours.
- Bring a large pot of water to a rolling boil, and season to taste like the sea. Drop the ravioli into the water and cook until it floats, about 2 to 3 minutes.
- In a food processor, combine the garlic, carrot, celery, and onion, and pulse until smooth. In a large sauté pan over medium-high heat, add olive oil and heat until shimmering. Add the vegetable puree to the pan, cooking 3 minutes, then adding the tomato paste. Mix well and cook 10 minutes.
- Add ravioli to pan and loosen the sauce with the ravioli cooking water to create a sauce consistency. Check seasoning and garnish with parsley to serve.
- Tips: You could also make this ravioli filling with butternut squash or sweet potatoes.
- It’s important that ravioli filling isn’t firm like a cheesecake, but rather smooth like a sauce.
- If squash is kept in the fridge or in the coolest part of the house, it can last until spring.
- The sugo finto is like a meatless bolognese.