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 Squash Violina Rugosa

Cucurbita Moschata



This Italian Heirloom squash is High yielding standard variety with wrinkled rind• Cream-colored fruits with characteristic violin shape• Very firm orange flesh with good taste • Suitable for processing, freshand ready to eat market.


100 days. An Italian Butternut-type squash, these have a violin shape and wrinkled tan skin. The flesh is deep orange and sweet, perfect for desserts, roasting, stuffing and baking. WONDERFUL!



Plant life cycle: annual

Site: full sun

Days to maturity:90-100

Ideal Temperature: 70-95 Degrees F

Seed Depth: 1/2-1 inch

Plant Spacing: 18-36"

Approx seeds per packet :20



Growing Tips: Direct seed, or set out transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs rich soil.


Harvest when rinds become very hard.



Organic Italian Squash Violina Rugosa Non Gmo

4,95$ Prix original
2,48$Prix promotionnel

    2 pounds winter squash, Rugosa, hubbard, butternut, turban
    3/4 cup fresh bread crumbs
    2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
    1/2 teaspoon fresh chopped thyme
    1/2 teaspoon fresh chopped rosemary
    1/2 teaspoon fresh chopped sage
    1 teaspoon grated orange zest
    Salt and freshly ground pepper
    1 teaspoon extra virgin olive oil
    2 ounces prosciutto, thinly sliced, cut into 1/4" strips
    1 teaspoon walnut or hazelnut oil
    1/3 cup hazelnuts, chopped
    6 tablespoons unsalted butter
    Freshly grated nutmeg
    1 pound egg pasta dough

    Preheat an oven to 350o F. Cut squash in half, place on an oiled baking sheet and bake until easily skewered, 50 to 60 minutes. Remove the seeds and skin and discard. Mash the pulp with a potato masher or by pulsing a few times in a food processor. Place the squash, bread crumbs, 2 tablespoons Parmesan, thyme, rosemary, sage and orange zest in a bowl. Mix well and season to taste with salt and pepper.

    In a small frying pan over medium heat, heat the olive oil. Cook the prosciutto until light golden, 4 to 5 minutes. Remove with slotted spoon and reserve. Add the nut oil and hazelnuts, and cook, stirring occasionally until light golden, 3 minutes. Remove from the pan. In a saucepan over medium high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and add nutmeg.

    Cut the dough into 4 pieces. Using a pasta machine, roll the pasta until you can almost see your hand through the dough. Place the sheet of pasta on a well floured work surface. Spoon a heaping teaspoon of squash filling at one end of the dough, just below the center of the dough. Continue to place mounds of filling all the way down the dough leaving approximately 1 1/2" between each mound. With a spray bottle filled with water, spray the edges with a very light mist of water. Fold the top half of the dough over the squash filling to encase the filling and seal around the edges. With a zig-zag roller, trim the long side close to the edge and discard. Cut in between each ravioli.

    Bring a large pot of boiling salted water to a boil. Add the ravioli and cook until tender 2 to 3 minutes. Drain and place in a large serving bowl. Toss carefully with the brown butter. Garnish with prosciutto, hazelnuts and Parmesan. Serve immediately

    Serves 6 to 8


    2 cups all-purpose flour
    1/4 teaspoon salt
    2 whole eggs
    1 tablespoon water

    In the bowl to the food processor, pulse together the flour and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.

    Makes approximately 1 lb. pasta 


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