Butternut Squash Ravioli

🛒 Ingredients

• All-purpose flour 70 g · 255 kcal
• Egg 30 g · 45 kcal
• Olive oil 2 g · 18 kcal
• Butternut Squash 100 g · 45 kcal
• Ricotta Cheese 30 g · 51 kcal
• Parmesan Cheese 10 g · 39 kcal
• Unsalted Butter 15 g · 107 kcal
• Fresh Sage Leaves 3 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Halve the butternut squash, scoop out seeds, brush with olive oil, and roast cut-side down for 30-40 minutes until very tender. Let cool, then scoop out the flesh.
2. To make the pasta dough, combine flour, egg, and olive oil in a bowl or food processor until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
3. For the filling, mash the roasted butternut squash with ricotta cheese, grated Parmesan, and a pinch of nutmeg and brown sugar until well combined. Season with salt and pepper to taste.
4. Divide the pasta dough into portions and roll each portion through a pasta machine, gradually decreasing thickness, until very thin sheets are formed. Keep remaining dough covered.
5. Lay a pasta sheet on a lightly floured surface. Place small spoonfuls of filling evenly spaced on one half of the sheet. Lightly brush water around the filling mounds, then fold the other half of the dough over.
6. Press firmly around the filling to seal, removing any air bubbles, then cut out ravioli using a pastry wheel or knife. Repeat with remaining dough and filling, placing finished ravioli on a floured baking sheet.
7. Bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender. Do not overcrowd the pot; cook in batches if necessary.
8. While ravioli cooks, melt unsalted butter in a small skillet over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage is crispy, about 2-3 minutes. Remove from heat.
9. Using a slotted spoon, transfer the cooked ravioli directly to the skillet with the sage butter sauce. Gently toss to coat. Serve immediately, garnished with extra Parmesan cheese if desired.