Ingredients:

  • 300g (10.5 oz) all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 1 tbsp olive oil
  • Pinch of salt
  • 2-4 tbsp water, if needed.
  • 1 medium butternut squash (approx. 700g / 24 oz), peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 2 tbsp finely chopped fresh sage leaves
  • Salt and freshly ground black pepper to taste
  • 100g (7 tbsp or ~3.5oz) unsalted butter
  • 4 fresh sage sprigs
  • Pinch of red pepper flakes (optional)
  • 2 tbsp lemon juice
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. Make the Pasta Dough: Combine flour and salt. Add eggs and olive oil. Mix until a dough forms. Knead, rest (covered), and roll out using a pasta machine or rolling pin. If it's too sticky add a little more flour.
  2. Prepare the Squash: Toss squash with oil, salt, and pepper. Roast until tender and slightly caramelized.
  3. Sauté Aromatics: Sauté onion and garlic until softened.
  4. Make the Filling: Mash the roasted squash. Combine with sautéed onion/garlic, nutmeg, Parmesan, ricotta, sage, salt, and pepper. Adjust seasonings to taste.
  5. Assemble the Ravioli: Lay out pasta sheets. Place spoonfuls of filling at intervals. Brush with egg wash around filling. Top with another pasta sheet. Press around filling to seal. Cut into ravioli shapes, creating this delicious stuffed pasta.
  6. Cook the Ravioli: Cook ravioli in boiling salted water until they float to the surface (about 3-5 minutes).
  7. Make the Brown Butter Sauce: Melt butter in a skillet over medium heat. Add sage and red pepper flakes (if using). Cook until butter turns golden brown and has a nutty aroma. Remove from heat and stir in lemon juice, salt, and pepper.
  8. Serve: Toss cooked ravioli with brown butter sauce. Serve immediately with grated Parmesan cheese, if desired.