Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 2 large (100g) eggs
  • 1/4 cup (60ml) olive oil
  • 2-4 tablespoons (30-60ml) cold water, as needed
  • 1 medium (about 2 pounds/900g) butternut squash, peeled, seeded, and cubed
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons (30g) ricotta cheese
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (5g) fresh sage leaves
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Toss squash with oil, salt, and pepper. Roast until tender.
  2. Combine flour and salt. Add eggs and olive oil. Gradually add water until a dough forms. Knead until smooth, rest the dough.
  3. Mash the roasted squash. Combine with Parmesan, ricotta, nutmeg, salt, and pepper.
  4. Divide the dough and roll it out into thin sheets, using a rolling pin or pasta machine.
  5. Place small mounds of filling on one sheet of pasta. Cover with another sheet. Press around the filling to seal, and cut into individual ravioli.
  6. Bring a large pot of salted water to a boil. Cook the ravioli until they float and are tender.
  7. Melt butter in a skillet over medium heat. Add sage leaves and red pepper flakes (if using). Cook until butter is browned and fragrant.
  8. Gently toss the cooked ravioli with the sage brown butter sauce. Serve immediately, garnished with extra Parmesan cheese and fresh sage (optional).