Ravioli is usually disappointing (one reason I love Gnudi). You read a title like “Asparagus and Pancetta Ravioli” on a menu, and you think that you’ll actually be able to taste the asparagus and pancetta. But, too often, ravioli tastes like thick pasta and the filling flavor is lost.
That’s why this idea for a giant, filling loaded ravioli started to percolate in my mind. I finally got around to trying it and I’m SO excited to share it with you. Not only is it spectacularly easy, it’s spectacularly delicious. I’m writing the recipe as an easy dinner idea for two, because that’s how we’ll eat them. But of course you can cook more at once if you like.
For this first batch I cheated, but just a little, by buying premade pasta. Of course you can make your own and I will next time. Or maybe the time after that. 🙂 But the fresh lasagna noodles in the refrigerator section of your grocery store make quick work of these.
Once you’ve filled the ravioli, a ravioli press like the one pictured above works well to secure the edges. Of course you’ll just use the edge of the press along the edges, not press over the filling as the opening won’t be wide enough.
When you make these, freeze any extras. They go straight from the freezer to simmering water and take just a minute or two longer to cook.
Giant Delicata Ravioli with Sage and Brown Butter
This will make 6 or 8 ravioli, but you'll just cook 2 at a time. The sauce recipe is just enough for two so scale it if you're cooking more than just 2 ravioli. Freeze extra ravioli in a single layer in a freezer bag. Slide them frozen into simmering water when you're ready to eat them. They'll take a couple of extra minutes to cook.
- 1 large delicata squash sliced half long-wise, seeds removed
- 2 tablespoons butter
- 1 small shallot minced
- Freshly ground black pepper
- 1/4 cup grated Pecorino Romano cheese
- 12 ounce package fresh lasagna noodles such as Cucina Fresca
Enough sauce for 2 giant ravioli:
- 2 tablespoons butter
- 12 leaves fresh sage or more
- 1/4 cup roasted pumpkin seeds
- 2 tablespoons finely chopped fresh parsley leaves plus more for garnish
Preheat oven to 350°F.
Add water to a glass baking dish, enough to come about 1/2-inch up the side. Place delicata halves side by side in the dish, cut side down.
Bake for about 45 minutes, until squash is very tender. Once squash is cool enough to handle, scoop out the flesh.
Heat 2 tablespoons butter in a skillet over medium heat. Add shallot; cook and stir until translucent, about 2 minutes. Add roasted delicata flesh, smash until mostly smooth (you'll have a few chunks left - yum!). Stir in cheese and parsley; remove from heat.
Assemble and Cook Ravioli:
Cut one fresh lasagna sheet in half lengthwise. Add a scant 1/4 cup of filling to center of one half sheet. Top with second half, pressing edges to seal. Repeat with remaining filling, you should end up with 6 or 8 ravioli. (See headnote.)
Heat enough water to cover ravioli in a wide sauté pan; bring to a high simmer. Slide in 2 ravioli, keep them in a single layer, and cook until pasta is tender and filling is heated through, 4-6 minutes.
Meanwhile, make the sauce. Melt butter in a small skillet; add sage leaves. Cook and stir until butter is lightly brown and sage leaves have crisped. Remove from heat.
When the ravioli are done, carefully lift each out with a slotted spoon and place on serving plates. Drizzle brown butter and sage leaves equally over the two plates. Sprinkle with pepitas and chopped parsley. Serve immediately.