Gastronomixs

Butternut squash pansotti

Pansotti are similar to ravioli but have a different shape. Although making your own pasta takes quite a bit of effort, you can apply all your skills and creativity to it. If well-prepared, stuffed pasta is a guaranteed success. Here is a lovely variant using roasted butternut squash. The pasta dough follows a Ligurian recipe and contains white wine.

Butternut squash pansotti

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Ingredients

500

g

pasta flour tipo 00

4

 

eggs, graded M

50

ml

white wine

30

g

olive oil

2

tsp

salt

1

kg

butternut squash

 

 

sea salt and black pepper

2

cloves

garlic

80

g

breadcrumbs or panko

100

g

Parmesan cheese, grated

100

g

ricotta, fresh, lightly beaten

3

 

eggs, lightly beaten

Preparation method

  • Sieve the pasta flour into the bowl of a planet mixer and add the 4 eggs, white wine, olive oil, and salt.
  • Mix everything together with a dough hook to form a dough ball.
  • Divide into two or four pieces and knead thoroughly. Wrap in plastic foil and leave to rest for 2 hours in the refrigerator.
  • To make the stuffing, preheat the oven to 200 oC.
  • Cut the butternut squash in half, remove the seeds and stringy pulp, and cut into slices 3 cm thick.
  • Sprinkle the slices with sea salt and pepper, transfer to an oven dish, and place in the oven for 30 minutes to soften the flesh.
  • Leave to cool and remove the flesh from the skin.
  • Finely chop the garlic and add to the squash together with the breadcrumbs, Parmesan cheese, and lightly stirred ricotta. Season to taste with salt and pepper.
  • Mix everything thoroughly before stirring in the eggs.
  • Dust the work surface with pasta flour.
  • First roll each ball of pasta dough ten times through the largest setting of the pasta machine.
  • Then roll through a smaller setting each time to make long and wide sheets of dough.
  • Cut the wide strips into workable lengths and place them on the work surface dusted with flour.
  • Lightly moisten the entire length of one side of the dough sheet.
  • Spoon or pipe a spoonful of squash filling onto the dough every 10 cm and fold the dough in half lengthways.
  • Gently press the dough around the filling with your fingers.
  • Use a ridged cutter to cut out semi-circles measuring 5-8 cm from the filled dough.
  • Leave to dry on the work surface for a short while before cooking them in gently boiling water for 4-5 minutes.

Serving suggestions

  • Serve as a starter or entremets with sage butter, lemon zest, and Parmesan cheese.
  • As part of a hot starter or main course. Delicious with fried monkfish seasoned with curry powder or ras el hanout.

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