Good news today. The physical therapist told Leo that his weakened leg was a little better today. Plus the doctor said his blood tests look very good or 'ottimo' as Leo wrote.
Yesterday I was homesick for Italy, Leo and my Italian family. I've had a butternut squash on the counter for a few weeks, so I decided to make Ravioli di Zucca (Butternut Squash Ravioli).
Butternut Squash Ravioli
Makes 24 large ravioli
200 g fresh ricotta,
½ c grated fresh parmigiana
1 egg
1 small butternut squash
A few hours before making the ravioli, prepare the squash. Cut the squash in half and lay in a baking pan, cut side down. Add a small amount of water to the pan. Bake 375 F. for 45 minutes until it feels very very soft when stuck with a knife. Let the squash cool down on a counter space (out of the water). Scoop squash meat from the skin and squeeze out any excess water.
Begin preparing the pasta.
250 g flour
3 eggs
Use dough to number 6.
Make strips. 1 T ricotta
Fold over. Pat with fingers. Cut edges with ravioli cutter. 1 x 1 ½ inches
Irregular sizes are ok. Slide onto board. Put onto lightly floured pan and sprinkle flour on top. Recycle cuttings.
Place in lightly boiling water. Careful…they open.
Cook 5-6 minutes.
Saute fresh sage leaves and butter in a saucepan. Add cooked ravioli and lightly toss.
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