Lidia Bastianich's recipe for Pumpkin Ravioli, a fall dish using butternut squash

"Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also uses crushed amaretti cookies, breadcrumbs, eggs, and grated Grana Padano or Parmigiano Reggiano, so the filling is not too sweet. In the northern Italian city of Mantova, they add mostarda di Mantova, a chutney of preserved local fruit in syrup."

"For the Ravioli ½ small butternut squash (about 1 pound), split lengthwise, seeds removed 1 tablespoon extra-virgin olive oil Kosher salt ⅓ cup golden raisins, coarsely chopped if large ½ cup freshly grated Grana Padano or Parmigiano Reggiano ¼ cup fine dry breadcrumbs ¼ teaspoon freshly grated nutmeg 1 recipe Fresh Pasta with Just a Few Eggs (recipe follows) All-purpose flour, for rolling"

"Turn it over; place it, cut side down, in the baking dish, and add 1 cup water. Cover the dish with foil, and bake for 30 minutes. Remove the foil, and continue to bake until the squash is completely tender when pierced with a knife, 15 to 20 minutes more. Remove it from the oven, and let it cool. Meanwhile, put the raisins into a small bowl, and add hot water to cover."

Pumpkin ravioli filling is traditionally simple and can use roasted Mantova squash; butternut squash makes a good substitute. The filling combines mashed roasted squash with golden raisins, crushed amaretti cookies or fine dry breadcrumbs, eggs, and freshly grated Grana Padano or Parmigiano Reggiano, seasoned with nutmeg to avoid excessive sweetness. In Mantova, mostarda di Mantova—a preserved fruit chutney with mustard powder—adds piquancy; golden raisins can substitute. The pasta is made with fresh egg dough and rolled. The ravioli are baked squash-based filling enclosed in fresh pasta and finished with a butter and sage sauce topped with grated cheese.

Read at Boston Herald