CROSTATA WITH KALE, BUTTERNUT SQUASH, AND RICOTTA - Lidia

Ingredients

• DOUGH
• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt
• ½ cup extra-virgin olive oil
• FILLING
• Unsalted butter, softened, for the sheet pan
• 1 pound peeled butternut squash, grated on the coarse holes of a box grater
• ½ cup Arborio or other short-grain rice
• 1 teaspoon kosher salt, plus more for cooking water
• 1 bunch kale, stemmed and chopped (about 8 cups)
• 1½ pounds fresh ricotta (about 2½ cups)
• 2 cups grated Grana Padano
• 2 bunches scallions, white and green parts, chopped (about 2 cups)
• 3 large eggs, beaten
• 1½ cups milk
• ½ cup heavy cream
• ½ cup golden raisins (optional)