Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup (60ml) olive oil
  • 2-4 tablespoons (30-60ml) cold water
  • 1 small butternut squash (about 1.5 lbs/ 700g), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (60ml) ricotta cheese
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup fresh sage leaves
  • Grated Parmesan cheese (optional)
  • Toasted pine nuts (optional)

Instructions:

  1. Make the Pasta Dough: Combine flour and salt. Add eggs and olive oil. Gradually add water until a dough forms. Knead until smooth. Rest.
  2. Prepare the Butternut Squash: Roast squash with olive oil, salt, and pepper until tender.
  3. Make the Filling: Process or mash roasted squash. Combine with Parmesan, nutmeg, ricotta, salt, and pepper.
  4. Roll Out the Pasta: Use a pasta machine or rolling pin to create thin sheets of pasta.
  5. Assemble the Ravioli: Place spoonfuls of filling onto one sheet of pasta. Top with another sheet. Seal and cut into ravioli.
  6. Make the Sage Brown Butter Sauce: Melt butter in a saucepan. Add sage leaves and cook until butter is browned and fragrant (watch carefully – it burns easily!).
  7. Cook the Ravioli: Cook ravioli in boiling salted water until they float to the top (about 3-4 minutes).
  8. Serve: Toss cooked ravioli with sage brown butter sauce. Garnish with Parmesan and toasted pine nuts.