Are you out of ideas for your Christmas meal this year? This week, we offer you a typical regional recipe every day, perfect to satisfy your guests at Christmas.
Today, we invite you to discover the recipe for squash ravioli with walnut sauce, a typical dish from the villages in the hinterland of Nice.
For 6 people
Preparation: 50 min
Cooking: 25 min
### Ingredients
For the ravioli dough
– 750g of flour
– 3 eggs
– 1.5 tablespoons of olive oil
– 1.5 teaspoons of salt
For the filling
– 1.5kg of squash
– 1 teaspoon of mixed spice
– 1 large onion
– 1.5 tablespoons of olive oil
– 2 eggs
– 225g of grated parmesan
For the walnut sauce
– 375g of walnuts
– 3 cloves of garlic
– 30cl of cream
– Salt
– Pepper
### Preparation
Peel and dice the squash, steam it for 20 minutes, then drain and mash it. Chop the onion and sauté it in olive oil until tender. Add the squash and let it dry out on low heat. Then, remove from the heat. Once the mixture has cooled, add a whole egg and the parmesan, then mix.
For the ravioli dough, combine all the ingredients to obtain a nice, homogeneous dough. If necessary, add a few drops of water. Roll out the dough repeatedly until it is very thin, forming two long strips.
Place the squash mixture on the dough and cover it with the other strip of dough. Cut your ravioli using a pastry wheel or knife, and lightly flour them.
Prepare the sauce by blending the walnuts with the garlic cloves, then add the cream, and season with salt and pepper.
Cook your ravioli in boiling water for 4 minutes, then drain them with a slotted spoon.
To serve, place a few ravioli in a deep plate and cover them with the walnut sauce. For decoration, you can add a few walnut halves on top.
