Gnudi Con La Zucca: Naked Ravioli with Squash

Total Time:
40 min
20 min
Inactive Prep:
20 min
6 servings


  • 1/2 cup/125 ml extra-virgin olive oil
  • 1 pound/500 g butternut squash peeled, seeded and cut into cubes
  • Salt and freshly ground black pepper
  • 1 pound/500 g fresh ricotta cheese
  • 1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
  • 1/2 cup/125 ml flour
  • 1 egg


Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool.

Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough. Cook's Note: You may need to add more flour if the mixture is too moist.

Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.

Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.

Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.