Recipe – Delecata Squash Raviolis

Al Pardini

Al Pardini

The Pardini story began in 1958 when a the young restauranteur, Al Pardini, new to Fresno, brought with him a quality product and a customer-focused mentality. Since 1981, Al’s son Jim has continued to elevate.
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Fall is upon us. As we bask in the beauty of autumn, thoughts turn toward cool, crisp nights, the radiant colors of changing leaves, and of course, good things to eat.

Autumn is a time when fragrant aromas fill the air, aromas of wonderful things from the kitchen. The harvest is here with all its many hues, flavors and delights. Let us enjoy this vast array, let us reap the bounty of autumn.


Acorn, spaghetti, delecata, butternut, perfection; squash are the jewels of autumn. Baked with butter, cinnamon, and brown sugar, creates wonderfully rich and redolent aromas.

Stewed in savory bisque, accented with herbs and finished with sweet cream becomes a savory supper with a crusty loaf of bread fresh from the oven.

Layered in a cheesy gratin, substantial and filling, as a tasty side dish. Squash are a true delicacy of this glorious season.

delcata squash

Squash are versatile; they lend themselves well to many preparations. I love this vegetable. Today a delecata squash will be just one part of my palette.

Start by making tender pasta flavored with cinnamon, cloves and a dash of red chili. Next, gently bake and caramelize the squash, mince it finely, add a touch a ricotta, a hint of parmesan, winter savory, and a pinch of brown sugar.

Envelop this succulent mixture in the pasta and then finish these plump pillows with a light roasted garlic and apple cider cream sauce.

Topped with just a bit of grated parmesan, for richness, garnished with sliced apples, crisp and tart, and a graceful sprig of savory completes this picture.

basket apples

Raviolis are my passion. Think of the permutations; pasta, filling, sauce. As an appetizer, these raviolis are the perfect beginning.

Follow with sumptuous roast loin pork, crisp potato pancakes and a mélange of sautéed fresh vegetables we will truly know the flavors of autumn.

Enjoy these delicious raviolis, relish in the sweetness and delicate flavors of a truly unique blend of all that is fall.

Delecata squash raviolis with a roasted garlic, apple cider cream

Recipes InfoIngredients

For the pasta

  • 2 cups semolina flour
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 tsp. new Mexican chili powder
  • Salt and pepper
  • Water

For the filling

  • 2 small delacata squash
  • 2 tbl. butter
  • 1/4 cup minced yellow onion
  • 1/4 cup ricotta
  • 1/4 cup reggiano parmesano
  • 1 tbl. brown sugar
  • Salt

For the sauce

  • 1 cup fresh apple cider
  • 1/4 cup roasted garlic puree
  • 2 cups heavy cream
  • Salt and freshly cracked black pepper

For the pasta

  • Mix the semolina with the beaten eggs and spices. Add enough water for the mixture come together into a tight ball. Allow to rest refrigerated for 2 hours.

For the filling

  • Cut the squash in half and bake at 400 degrees with the butter, basting the insides of squash frequently. Remove and cool when tender.
  • Lightly sauté the onions, garlic and savory, cool. Scoop out the cooled squash and mince. Blend with cheeses, onions and garlic and seasonings.

For the raviolis

  • Using a hand rolling pasta machine, roll out sheets of pasta and make into 24 raviolis.

For the sauce

  • Reduce the cider together with the roasted garlic puree by 3/4’s. Add the cream and reduce until slightly thickened. Season to taste.

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Al Pardini