Butternut Squash Ravioli with Brown Butter and Sage

Ingredients

• 360 g 00 flour (Plus semolina or plain flour for dusting; a little extra may be used if the dough is too sticky.)
• 5 Medium eggs (Use 1 egg in the filling and the remaining 4 in the pasta dough.)
• 1 Egg yolk (For the pasta dough.)
• 6 tbsp Salted butter (Use about 2 tbsp at a time for frying the sage and finishing the ravioli.)
• 230 g Cooked butternut squash (About 1/4 medium squash; roasted flesh-down, then measure 1 cup for the filling.)
• 200 g Ricotta
• 50 g Parmesan
• 1 Garlic bulb (Small; roast whole.)
• 0.5 tsp Salt (Plus a pinch for roasting the squash and garlic, and salt for the pasta water.)
• 0.25 tsp Black pepper (Plus more to finish, as stated in the method.)
• 0.125 tsp Nutmeg
• 1 tbsp Olive oil (For roasting.)
• Salt (A pinch for roasting; additional salt for the boiling water, amount unspecified.)
• Fresh sage leaves (Amount unspecified; fry until crispy.)

Steps

1. 1

   Preheat the oven to 180°C (360°F).

2. 2

   Place the butternut squash flesh-side down and the garlic bulb on a roasting tray. Add 1 tbsp olive oil and a pinch of salt, then roast for about 35 minutes, or until soft.

3. 3

   Let the roasted squash and garlic cool slightly. Measure 1 cup of squash and place it in a food processor with the roasted garlic, nutmeg, salt, black pepper, Parmesan, 1 egg, and ricotta. Blend until smooth.

4. 4

   Refrigerate the filling for about 3 hours, until firm.

5. 5

   Make a well in the flour on a work surface and add the remaining 4 eggs and egg yolk to the center.

6. 6

   Whisk the eggs, gradually drawing in some flour until the egg mixture thickens.

7. 7

   Use your hands or a pastry knife to bring the flour and egg together into a dough.

8. 8

   Knead the dough for 8 minutes. If it is too sticky, add a little more flour.

9. 9

   When the dough is smooth, cover it with an upturned bowl and rest at room temperature for 40 minutes.

10. 10

    Divide the dough into four portions. Roll each portion through a pasta machine until the sheets are paper-thin.

11. 11

    Lay two long pasta strips on a sheet of baking paper dusted with flour. Spoon heaped teaspoons of filling along the strips, leaving gaps between portions.

12. 12

    Fold another pasta strip over the filling. Press around each mound with your fingers to seal, pushing out trapped air.

13. 13

    Cut the ravioli with a knife or ravioli stamp. Repeat with the remaining pasta and filling, then keep the shaped ravioli on lightly floured baking paper.

14. 14

    Bring a pot of salted water to a boil. Add the ravioli and cook for a few minutes, until they rise to the surface.

15. 15

    Melt about 2 tbsp butter in a frying pan. Add the sage leaves and fry until crispy, then remove them from the pan.

16. 16

    Let the butter continue cooking until it starts to brown. Add some cooked ravioli and cook for a few minutes.

17. 17

    Repeat with more butter and ravioli until all are finished.

18. 18

    Plate the ravioli with a drizzle of brown butter, the crispy sage, and black pepper. Serve.

Notes

The source does not specify the amount of sage or the exact amount of flour used for dusting, and it gives no detailed ravioli shape dimensions. Salt for roasting and boiling is stated without a measured amount.

Nutrition per serving

• main
• pasta
• vegetarian
• autumn
• homemade pasta
• roasted
• stovetop