Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large (approx. 150g) eggs
  • 1/4 teaspoon (1.5 ml) salt
  • 1 tablespoon (15 ml) olive oil (optional)
  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1/4 cup (60 ml) ricotta cheese (whole milk preferred)
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • Pinch of red pepper flakes (optional)
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (packed) fresh sage leaves
  • 1/4 cup (60 ml) grated Parmesan cheese, for serving
  • Salt and pepper to taste

Instructions:

  1. Toss squash with olive oil, salt, and pepper. Roast until tender.
  2. Mash or process the roasted squash. Combine with Parmesan, ricotta, nutmeg, and red pepper flakes (if using). Taste and adjust seasonings. Set aside.
  3. Combine flour and salt. Create a well in the center and add eggs and olive oil (if using). Gradually incorporate the flour into the eggs until a dough forms. Knead until smooth and elastic. Wrap and let rest.
  4. Divide the dough into portions. Roll out each portion thinly using a rolling pin or pasta machine.
  5. Lay out a sheet of pasta. Place small mounds of filling at even intervals. Cover with another sheet of pasta. 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 in batches until they float to the surface and are tender. (Check doneness by tasting one!)
  7. Melt butter in a skillet over medium heat. Cook until it turns golden brown and smells nutty. Add sage leaves and cook until fragrant.
  8. Toss the cooked ravioli with the brown butter sage sauce. Sprinkle with Parmesan cheese and serve immediately.