# Components:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Butternut Squash Filling
04 - 1 small butternut squash (about 1.5 pounds), peeled and cubed
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 cup ricotta cheese
10 - 1/8 teaspoon ground nutmeg
→ Sage Brown Butter Sauce
11 - 1/2 cup unsalted butter
12 - 12 fresh sage leaves
13 - Salt and freshly ground black pepper, to taste
14 - Additional grated Parmesan cheese, for serving
# Directions:
01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Arrange evenly on a baking sheet and roast for 25 to 30 minutes, until tender. Let cool slightly.
02 - Mound flour on a clean work surface. Create a well in the center, add eggs and salt. Gradually mix flour into eggs until dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
03 - In a food processor, combine roasted squash, Parmesan, ricotta, and nutmeg. Process until smooth. Adjust seasoning if needed.
04 - Halve the rested dough. Roll each portion into thin sheets about 1/16 inch thick using a pasta machine or rolling pin.
05 - Place teaspoons of filling spaced about 1.5 inches apart on one dough sheet. Brush edges with water, cover with a second sheet, and press to seal around filling. Cut into squares.
06 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2 to 4 minutes until they float. Remove with a slotted spoon.
07 - Melt butter in a large skillet over medium heat. Add sage leaves, cooking until butter turns golden and aromatic, 3 to 4 minutes. Season with salt and pepper.
08 - Gently toss cooked ravioli in the sage brown butter sauce. Serve immediately with extra Parmesan cheese.
